Homemade pesto only takes 10 minutes to make and is so very easy to master. Stir pesto through pasta, spread it on pizzas or use in your favourite salads.
Ingredients
⅓ cup pine nuts, toasted
3 cups basil leaves
1 garlic clove, roughly chopped
⅔ cup (80 g) Perfect Italiano™ Parmesan Grated
⅔ cup (165 ml) olive oil
Method
Place the pine nuts, basil, garlic, parmesan and olive oil in a small food processor.
Whizz until finely chopped.
Tips & Hints
Pesto will keep for 2-3 days in a sterilised jar in the fridge. Be sure to add an extra 1-2cm of olive oil to cover the surface which help prevent pesto from oxidising and going brown.
