Pesto: Difference between revisions
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* Drizzle in the olive oil until a green paste is achieved. | * Drizzle in the olive oil until a green paste is achieved. | ||
Add 15ml per portion of cooked pasta. Makes 7 portions! Put into a jar, seal, and keep for 3-5 days in the fridge. Top with some extra olive oil to keep the green colour. | Add 15ml per portion of cooked pasta. Makes 7 portions! Put into a jar, seal, and keep for 3-5 days in the fridge. Top with some extra olive oil to keep the green colour. Or freeze in an ice cube tray. | ||
[[Recipes | Other recipes]] | [[Recipes#Pasta. | Pasta recipes]] | [[Recipes | Other recipes]] | [[Recipes#Pasta. | Pasta recipes]] | ||
Latest revision as of 20:32, 11 September 2026
Not tried yet.
Pesto
Ingredients
- 25g fresh basil leaves (roughly one large bunch, packed).
- 25g finely diced Parmesan (or Parmigiano-Reggiano).
- 15g pine nuts (lightly toasted if you want extra depth).
- 1 cloves of garlic (peeled).
- 50ml extra virgin olive oil.
- 1ml coarse sea salt.
Directions
- Put 30ml of the oil and the rest of the ingredients into the food mixer.
- Pulse until the parmesan is grated.
- Drizzle in the olive oil until a green paste is achieved.
Add 15ml per portion of cooked pasta. Makes 7 portions! Put into a jar, seal, and keep for 3-5 days in the fridge. Top with some extra olive oil to keep the green colour. Or freeze in an ice cube tray.
