Basil & Pine Nut Pesto
1 cup firmly packed fresh basil leaves
¼ cup pine nuts
1 garlic clove chopped
¼ cup extra virgin olive oil
¼ cup finely grated parmesan cheese
“THE PINE NUTS & PARMESAN GIVE THIS PESTO ANOTHER DIMENSION”
Spread the pine nuts out on some foil under your griller and toast on high until golden brown all over.
Process basil, pine nuts and garlic. scraping down the sides occasionally, until almost smooth. Add oil a little at a time while continuing to process until it is all combined.
Transfer to a bowl. Add parmesan and season. Stir until well combined.
Makes around a cup (250ml).
USE THE BEST QUALITY OLIVE OIL YOU CAN GET, AND YOU NEED TO MAKE SURE THE PERMESAN IS GRATED VERY VERY FINELY.
I USE THIS PESTO A LOT ON STEAMED BABY KIPFLER POTATOES (AS IN THE PHOTO), BUT IT IS ALSO A KEY COMPONENT OF THE STUFFED PORK FILLET RECIPE
Nothing to it