Pesto Sauce...
Homemade pesto sauce is perfect with pasta or a dollop on a grilled pork chop is delicious, quick and easy to make & it tastes so much better than store bought.
Ingriedients - Prep time 10 minutes - Yield 500ml (approx).
200g Parmesan or Gran Padano Cheese
150g Basil leaves
100g Pine nuts
250-350ml Olive Oil
Put the pine nuts in a dry frying pan and gentleheat until golden in colour.
Grate the cheese (I use an attachment on food processor for this).
Roughly chop the basil leaves and add to the food processor along with the toasted pine nuts.
Blitz in the food processor and drizzle in the olive oil until you reach the desired consistancy.
Store pesto in a jar or air-tight container in the refrigerator for about a week, or in the freezer for about six months. Keep it looking fresh & green by covering the top with a thin layer of olive oil; this will keep it from oxidizing & turning brown.
Ingriedients - Prep time 10 minutes - Yield 500ml (approx).
200g Parmesan or Gran Padano Cheese
150g Basil leaves
100g Pine nuts
250-350ml Olive Oil
Put the pine nuts in a dry frying pan and gentleheat until golden in colour.
Grate the cheese (I use an attachment on food processor for this).
Roughly chop the basil leaves and add to the food processor along with the toasted pine nuts.
Blitz in the food processor and drizzle in the olive oil until you reach the desired consistancy.
Store pesto in a jar or air-tight container in the refrigerator for about a week, or in the freezer for about six months. Keep it looking fresh & green by covering the top with a thin layer of olive oil; this will keep it from oxidizing & turning brown.
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