Lorelle's Homemade Pesto

Lorelle's Homemade Pesto.jpg
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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
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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