Pesto Genovese

Pesto Genovese

By
From
Recipes for a Great Life
Makes
1 cup
Photographer
Greg Elms

This well-known and much-loved pasta sauce also goes well with fish, meat and vegetable dishes. As it’s intensely flavoured, you only need to use about two tablespoons per person. It’s best used soon after making, but can be stored in an airtight container in the fridge for up to five days.

Ingredients

Quantity Ingredient
1 cup unblemished basil leaves
2 tablespoons pine nuts
4 garlic cloves, peeled and roughly smashed
2 tablespoons cheese, grated parmesan
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil

Method

  1. Place the basil leaves, pine nuts, garlic, parmesan cheese and salt in a food processor and blend to a paste. Add the oil and blend again until well combined. Use straight away, or transfer to an airtight container and refrigerate.
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Gabriel
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Recipes for a Great life
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