Eat it all year round. My basil and garlic pesto.
BASIL AND GARLIC PESTO
SERVES 4
50 basil leaves: de-stemmed; washed; dried
1 large garlic clove, chopped
60g parmesan/pecorino, chopped
15g pine nuts
large pinch salt
50ml extra virgin olive oil
Blend all the dry ingredients in a food processor or a hand-held whizzer. When mixed, stir in the olive oil a little at a time. Serve with fresh tortelloni, drizzle on hot soup or spread on warm foccaccia. TA DA!
and the pot's bloody nice too.
ReplyDeleteThere's nothing quite like a bit of home made pesto is there? Beats the socks off those nasty shop bought jars. And yes very nice pot, where can I get one pleases?
ReplyDeleteyum yum yum, I'm making pesto for lunch. Ta Rosalita x
ReplyDeletePots are from a jolly nice pottery place on the Isle of Wight - a present from a lovely friend. Got one in pink too. x
ReplyDelete