Pesto genovese

Ed Baines' brings herby freshness to his delicious recipe for Italian pesto
By Ed Baines
Pesto genovese
  • Rating:
  • Serves: makes one 400g jar
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

Main

  • 185 ml olive oil
  • 250 g pine kernels
  • 2 bunches basil
  • 150 g parmesan, grated
  • 1 lemons, juice

Method

Heat 4 tablespoons of olive oil in a frying pan and fry the pine nuts for 2 minutes over a gentle heat, stirring all the time. Remove the pan from the heat. Roughly chop the basil leaves along with the stalks and put in a mixing bowl. Add the Parmesan cheese, lemon juice and the remaining olive oil, then tip in the pine nuts along with their oil from the frying pan. Grind the mixture to a paste using a mortar and pestle.








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