Thu, 19 April 2018
Ingredients for your classic Pesto
1 clove of garlic , peeled
sea salt
freshly ground black pepper
a large bunch of fresh basil , leaves picked
50 g pine nuts
3 tbsp extra virgin olive oil
50 g Parmesan , finely grated
Method
crush the garlic in a pestle and mortar with a pinch of salt Add the basil leaves and pine nuts and pound to a coarse paste.
Gradually add in the extra virgin olive oil and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue pounding until a smooth consistency is acheived.
Have a taste and season with salt and pepper, Serve with grilled meat or fish, or simply stirred through pasta – delicious!
RECIPE IDEA
And today we will be tossing the pesto through tagliatelle and green veggies, then served with garlicky rosemary cannellini beans and softened cherry tomatoes
1 sprig of fresh rosemary
olive oil
Half a tin of drained of cannellini beans
120 g cherry tomatoes , ripe
200 g tagliatelle
120 g green beans
100 g baby spinach
