Pesto

Ingredients

• 1.100 gram pine nuts, toasted
• 2.5 clove garlic
• 3.1 bunch fresh basil leaves
• 4.salt, pinch
• 5.70 gram Parmesan cheese, freshly grated
• 6.100 millilitre olive oil, added slowly

Method

1. 1.Roast the pine nuts in the oven or cook on HIGH in the microwave for a few minutes until lightly golden brown.
2. 2.Place the garlic, basil and salt in the food processor and process until they are reduced to a green purée.
3. 3.Add the Parmesan cheese and pine nuts and process to combine with the other ingredients.
4. 4.Then slowly pour in the oil, a little at a time, until the pesto is smooth and well combined.

Notes

• From the 'Plates' SA cookbook by Ann Wise.
• Card intro: 'The quantities for this recipe are approximate for there are as many different recipes for pesto as there are cooks. Adapt the amounts given to suit your own taste!'
• Uses: add to freshly cooked pasta, spread on bruschetta, use to make pesto bread, stir into soups, pour over boiled potatoes and steamed vegetables, or eat as a dip with breadsticks.