Basil pesto

Basil pesto

By
From
Dinner Like A Boss
Makes
190 g
Photographer
Benito Martin

Ingredients

Quantity Ingredient
45g pine nuts
1 large handful basil leaves
1 small garlic clove, crushed
60g parmesan, coarsely grated
1/2 teaspoon sea salt
100ml olive oil

Method

  1. Preheat the oven to 180°C/160°C fan-forced. Place the pine nuts on a baking tray and toast them in the oven for 5 minutes until light golden. Remove them from the oven and allow to cool for 5 minutes. Put the pine nuts, basil, garlic, parmesan and salt in a food processor and process until finely chopped. With the motor running, add the olive oil in a steady stream until it is incorporated. Any leftover pesto can be stored in the refrigerator for 3–4 days, covered with a thin layer of oil.
Tags:
Family food
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