Pesto
Serves 4
ingredients:
125g fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
sea salt
freshly ground black pepper
1 cup extra virgin olive oil
½ cup pine nuts, roasted
60g pecorino or parmesan, grated
How to make it:
1. Place the basil, garlic, juice, salt, pepper and oil in the blender jug. Blend on
speed 3 for 20 seconds.
2. Push down any ingredients that may have come up the sides of the jug and add the
nuts and cheese. Blend on speed 3 for a further 20 seconds or until a smooth
texture is achieved. If a nutty texture is desired only blend on speed 3 for 5-10
seconds.
To serve: Boil a large pot of boiling water with a little oil in it. Boil 500g pasta until
just tender. Drain pasta well but do not rinse. Place hot pasta back in to pot and stir
through half of the pesto sauce. Add more pesto to taste if desired. Serve with extra
cheese and a sprinkle of toasted pine nuts.
Tip: To keep pesto sauce for a few days in the refrigerator simply place pesto into a
clean container and pour enough olive oil over top to cover, this will stop the pesto
from discolouring. Cover with lid or plastic wrap.
ingredients:
125g fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
sea salt
freshly ground black pepper
1 cup extra virgin olive oil
½ cup pine nuts, roasted
60g pecorino or parmesan, grated
How to make it:
1. Place the basil, garlic, juice, salt, pepper and oil in the blender jug. Blend on
speed 3 for 20 seconds.
2. Push down any ingredients that may have come up the sides of the jug and add the
nuts and cheese. Blend on speed 3 for a further 20 seconds or until a smooth
texture is achieved. If a nutty texture is desired only blend on speed 3 for 5-10
seconds.
To serve: Boil a large pot of boiling water with a little oil in it. Boil 500g pasta until
just tender. Drain pasta well but do not rinse. Place hot pasta back in to pot and stir
through half of the pesto sauce. Add more pesto to taste if desired. Serve with extra
cheese and a sprinkle of toasted pine nuts.
Tip: To keep pesto sauce for a few days in the refrigerator simply place pesto into a
clean container and pour enough olive oil over top to cover, this will stop the pesto
from discolouring. Cover with lid or plastic wrap.
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