Pesto
A community recipe by CobyNot tested or verified by Nigella.com
Introduction
I think the balance of ingredients in pesto is dependent on taste. It can be handy to have a basic guide before altering it to suit yourself though. This is what I use, and I love it, sometimes I heap the tablespoons of pine nuts, depending on my mood. Aussie tablespoons are 20ml rather than 15ml. Also yummo on potato gnocchi, lamb and grilled eggplant. Any unused pesto can be stored in the fridge with a layer of oil covering. Thanks to Stephanie Alexander.
I think the balance of ingredients in pesto is dependent on taste. It can be handy to have a basic guide before altering it to suit yourself though. This is what I use, and I love it, sometimes I heap the tablespoons of pine nuts, depending on my mood. Aussie tablespoons are 20ml rather than 15ml. Also yummo on potato gnocchi, lamb and grilled eggplant. Any unused pesto can be stored in the fridge with a layer of oil covering. Thanks to Stephanie Alexander.
Ingredients
Serves: 4
- 250 millilitres basil leaves (well-packed)
- 125 millilitres extra virgin olive oil
- 3 tablespoons pinenuts (lightly toasted)
- 2 cloves garlic (crushed)
- salt
- 60 grams Parmesan cheese (finely grated)
- 1 cup basil leaves (well-packed)
- 4⅖ fluid ounces extra virgin olive oil
- 3 tablespoons pinenuts (lightly toasted)
- 2 cloves garlic (crushed)
- salt
- 2 ounces Parmesan cheese (finely grated)
Method
Pesto is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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