Classically Modern Pesto
Equipment
- Sharp knife
- Chopping Board
- Pestle and Mortar
Ingredients
- 60 g pine nuts
- 60 g parmesan pheese rough chopped
- 2 clove garlic rough chopped
- 90 g raw basil
- 170 ml olive oil Cold Pressed
- 1/8 tsp salt
- 1/8 tsp pepper Course Black
Instructions
- Dry toast the Pine Nuts in a frying pan on a hot heat until golden (about 5 minutes)
- You can follow this one step using a food processor. Following is the directions I prefer when uising a pestle and mortar.Roughly chop parmesan and add it to a food processor with all other ingredients. Process until all well broken down to a rough texture.
- Put the basil into pestle with the salt, pepper and garlic and roughly grind with the mortar.
- Add the parmesan pieces to the pestle and grind down into the basil mix.
- Pour in the olive oil and work the pesto mix together with the mortar unit it is to the texture you prefer. I love my pesto to still rough texture, I prefer not to grind to a smooth paste.
- To serve, fold over freshly cooked pasta. Try serving with grilled tomatos or a scramble.