Basil Pesto
This homemade pesto can be used for almost anything like your grilled antipasto platter, on salads or pizzas, in pasta sauces or just as a dip for your crudites.
Ingredients
- 1 bunch basil should give 30-40g of basil leaves
- 2 cloves garlic peeled
- 50 g pine seeds
- 50 g parmesan
- 150 ml olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Pick the basil leaves from the stem.
- Toast the pine seeds lightly in a pan without oil.
- In a food processor blend the olive oil, pine seeds, garlic cloves, salt, pepper and lemon juice together into an emulsified puree.
- Add the basil leaves and blend until smooth.
- Add the finely grated parmesan and adjust the seasoning with salt and pepper.
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