Pesto alla Genovese

Today I tried my hand at making fresh pesto. I used Delia Smith’s recipe from her book Delia’s Vegetarian Collection, but there are tonnes of recipes out there that I’m sure are just as good. It was incredibly easy, though it required a tonne of basil, and Vassili II (our basil plant) is looking very bare now.
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Ingredients:
- 50g fresh basil
- 1 fat garlic clove, peeled and crushed
- 1 tablespoon of pine nuts
- 6 tablespoons of olive oil
- 25g parmesan, grated
- Salt
Method:
- Put the basil, garlic, pine nuts and oil into a blender with some salt. Blend until you have a smooth puree.
- Transfer the puree to a bowl and stir in the grated parmesan. Presto you have some pesto.
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