Pesto (Genoese Basil Sauce)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
125 ml/4 fl oz N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
115 g/4 oz fresh basil leaves 70 g/2-1/2 oz pine nuts 3 cloves garlic, chopped
225 ml/8 fl oz virgin olive oil 2 tablespoons freshly grated Parmesan cheese 2 tablespoons freshly grated pecorino cheese
salt and freshly ground black pepper olive oil, to store



1 Rinse the basil gently and remove the leaves, discarding any damaged ones. Spin the leaves in a salad spinner, or spread them on a cloth and leave to dry for 1 hour. Place them in a food processor.
2 Toast the pine nuts in a dry, heavy frying pan over a medium heat until lightly coloured, stirring often. Transfer to a plate to cool. Add to a food processor with the garlic and process to a coarse puree, adding a little oil to facilitate processing. Add the cheeses and process to a paste. With the motor running, gradually pour in the remaining oil. Season with salt and pepper.
3 If it is not required immediately, transfer the pesto to a sterilised jar, cover it with a film of olive oil, seal and store in a refrigerator for up to 4 days.

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