PESTO
Description
(makes 315g)
This recipe is great used with Ricotta and Pesto Torte
INGREDIENTS
2 cloves garlic (peeled)
75g (½ cup) pine nuts
90g (1½ cups) rocket, basil or mint leaves
75g (½ cup) grated Parmesan
85mL(1/3 cup) olive oil
Maldon sea salt and freshly ground pepper
lemon juice to taste
Maldon sea salt and freshly ground pepper
lemon juice to taste
METHOD
- Place garlic, pine nuts, rocket, basil or mint leaves and grated Parmesan into a food processor fitted with a metal blade.
- With the food processor running, slowly pour in olive oil through the feed tube.
- Add salt, pepper and lemon juice to taste.