Pesto Sauce
The flavour of a homemade pesto sauce cannot be compared to a commercially prepared product. The wonderful flavour and aroma of sweet basil, pine nuts, parmesan and of course garlic blend together to bring you that true Italian sensation one is looking for when mixed with pasta of all shapes and sizes.
1 litre
30 minutes
15 - 20 minutes to toast pinenuts
180ºC
Ingredients
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250g pine nuts- lightly toasted
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10 cloves of garlic- peeled
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150g fresh basil leaves- no stalks
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50g fresh mint leaves- no stalks
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50g flat parsley leaves- no stalks
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500ml extra virgin olive oil
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250g fresh parmesan cheese- finely grated
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Extra olive oil- optional
Instructions
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Prepare the pine nuts:
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01 Toast the pine nuts to a light caramel in moderate oven. Allow to cool.
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To make pesto:
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02 Put garlic, parmesan, herbs, olive oil and pine nuts in a food processor. Puree to a coarse paste but be careful not overwork it.
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03 Add more olive oil to get the consistency you want.
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04 Use immediately or keep until required.
Notes
Do not be tempted to add manufactured pre-grated parmesan – the end result is very bitter. If you cannot buy fresh parmesan, substitute with grated ementalle cheese. This fabulous sauce keeps for ages in a glass jar in the fridge (allow to room temp to serve) and can be added to any plain pasta for a quick, delicious authentic Italian meal.
