INGREDIENTS
45g pine nuts
3½ cups fresh basil leaves
2 garlic cloves, roughly chopped
½ tsp cracked pepper
150g grated parmesan cheese
60ml olive oil
3½ cups fresh basil leaves
2 garlic cloves, roughly chopped
½ tsp cracked pepper
150g grated parmesan cheese
60ml olive oil
METHOD
1. Lightly toast pine nuts at 180̊°C for 8 minutes on TupperChef™ Baking Sheet.
2. Place pine nuts, basil, garlic, pepper and cheese in Extra Chef™ and blitz until fully combined and the mixture resembles a paste.
3. Add half of the oil and blitz until incorporated. Repeat with remaining oil. Continue to add and monitor the oil content of the pesto after each addition to achieve a consistency you desire.
4. Serve immediately with your favorite pasta dish.
Kitchen Note:
Pesto keeps well in the freezer stored in Freezer Mates.
Pesto keeps well in the freezer stored in Freezer Mates.
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