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Pesto
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Fresh Basil 6 big handfuls
Olive Oil 6 tablespoons
Pine Nuts 70g (2½oz)
Garlic 3 cloves
Parmesan Cheese 180g (6oz)
Salt pinch
Black Pepper

Lightly chop the washed basil, put it in a blender with all of the other ingredients. Blend until smooth.

 

Delicious with fresh pasta.

 

The sauce can be stored in the refrigerator with a layer of olive oil on the top.

If the sauce is made without the cheese it freezes well, the Parmesan can easily be added at serving time.

The Country Kitchen, Jocasta Innes. 1979

 
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Last updated by: Webmaster , 05-Jan-2005 10:49 AM
URL http://kempster.info/recipes/dips/pesto.html

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