Basil pesto

Basil pesto

By
From
Meat
Makes
1 1/2 cups
Photographer
Dean Cambray

This classic Italian sauce is not just for spaghetti! I think it’s brilliant with grilled lamb and barbecued chicken or quail.

Ingredients

Quantity Ingredient
3 cups well-packed basil leaves
2 garlic cloves, crushed
1/2 cup toasted pine nuts
1/2 cup extra-virgin olive oil, plus more to cover
1/4 cup freshly grated parmesan
salt
freshly ground black pepper

Method

  1. Combine the basil, garlic, pine nuts and oil in a liquidiser or food processor and whiz to a smooth paste. When evenly blended, stir in the cheese and season to taste with salt and pepper. Tip the pesto into an airtight container and pour in enough oil to cover the surface; this helps prevent the pesto discolouring. Store in the fridge for up to 7 days or freeze for up to 3 months.
Tags:
Meat
Adrian
Richardson
La
Luna
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