Blend all ingredients in a food processor then season to taste. Use on pasta, chicken, fish, goats cheese or tomato bruschetta. It will keep for a few days in the fridge but is best used straight away.
Thursday, 10 August 2006
Basil Pesto
Ingredients:
80g basil leaves
1 tbsp pine nuts
2 tbsp freshly grated pecorino or parmesan
75 ml extra virgin olive oil
2 garlic cloves
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