Hi Everyone, thank you for including me in this page. Look forward to making some great connections and testing many wonderful recipes. This is one of my regular recipes I make. Enjoy
Ingredients
2 cups fresh basil leaves, rinsed and dried
⅓ cup pine nuts
2 cloves garlic, crushed
⅓ cup Cobram Estate extra virgin olive oil, plus extra to seal
Sea salt
¼ cup parmesan or pecorino cheese freshly grated
Method
Traditionally you can use a mortar and pestle to pound ingredients together or alternatively a blender or food processor can be used. (I have used a mini food processor for this recipe )
If not using your pesto immediately, sterilise a glass jar to store the pesto.
Place basil, pine nuts, garlic and pinch of salt in food processor and blend. While the motor is running pour in the olive gradually in a thin stream. Turn off and scrape down the sides.
Once evenly blended stir in the cheese and place in the clean sterile jar if not using immediately.
Toss through your hot cooked pasta of choice.
I like to serve mine with crispy bacon or pancetta and parmesan.
Prepared, tried and tested by: Lorelle Catalano
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Lorelle's Homemade Pesto
Reblogged this on The Militant Negro™.
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Thank you Madam, enjoy your week.
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