Pesto is so great for so many things. It has a bright fresh Italian flavour and is excellent with all types of pasta, even on it’s own! Fresh is always best and so the recipe here! Use as a pizza topping, in my recipe Pizza Scrolls, as a stuffing for chicken or just as a dressing on fresh steamed vegetables, or with roasted meat. Also serve reduced with more oil and lemon juice as a salad dressing. Or you can serve with cheese and crackers or as part of an antipasto platter…and hey Pesto, you have added a wonderful touch with little to no fuss!
NEED:
100 grams pinenuts
2 handfuls fresh basil leaves
5 cloves of peeled garlic
100 grams finely grated fresh parmesan. Use a MICROPLANE ZESTER/GRATER STAINLESS STEEL BLADE
(Don’t be tempted to buy ready grated.)
extra virgin olive oil
DO:
Gently toast pinenuts in a dry pan on Induction max. (Watch the whole time!)
Put the garlic, basil and cheese into a food processor and whiz!
Add pinenuts and then in a steady stream add at least 1/2 cup olive oil, possibly more.
Taste. Add more cheese if needed.
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