Basil Pesto

A delicious recipe from Kevin Dundon for basil pesto.

Ingredients


  • 30 g fresh basil leaves
  • 15 g grated parmesan
  • ½ lemon (juice)
  • 1 dessertspoon of pine nuts (toasted or un-toasted)
  • 100 ml (to 150) olive oil
  • 2 cloves of garlic (crushed)

Method

  1. Add all the ingredients into a food processor or puree with a hand blender until they are smooth. The basil pesto will last in your fridge for up to 3 weeks.
  2. Although it will darken slightly in colour it will still be delicious as the flavours will just be more mature.
  3. If you are unsure what you intend to use the pesto for, make it a little thicker and add extra oil as is required.




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