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Pesto Pasta
Ingredients
- 1 cup well-packed extra basil leaves
- ½ cup extra-virgin olive oil
- 3 tablespoons pine nuts (lightly toasted)
- 1-2 cloves garlic, crushed
- salt
- 60 g best-quality freshly grated parmesan cheese
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Directions
- Blend basil, oil, pine nuts, garlic and salt until smooth. This can be done most easily in a blender (stop once or twice to stir contents), food processor or large mortar and pestle. When evenly blended, scrape into a bowl and stir in cheese. Store, covered with a film of olive oil, in a screw-top .
- As a Pasta Sauce
- Thin the desired quantity of pesto with a spoonful of pasta cooking water (this helps the sauce to combine much more readily with the pasta), then toss with hot cooked pasta.
- Note: the pesto recipe above makes enough pesto for approximately 500g pasta.
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