| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Grigson |
1 |
servings |
INGREDIENTS
| 75 |
g |
Fresh basil leaves |
| 60 |
g |
Hard Pecorino or Parmesan; or a mix of the |
|
|
; two, broken into |
|
|
; chunks |
| 60 |
g |
Pine nuts |
| 2 |
|
Cloves garlic; roughly chopped (2 |
|
|
To 3) |
| 100 |
ml |
Olive oil; (100 to 125) |
INSTRUCTIONS
1 For the Pesto: Put the basil leaves, cheese, pine nuts and garlic into
the processor and process to a paste. With the blades still running,
trickle in the olive oil, to give a creamy taste.
2 If you want, you can get out a large mortar or a heavy bowl, and pound
the garlic to a paste with 1-2 pinches salt using a pestle or end of a
rolling pin.
3 Add the basil and nuts and pounding until a green paste. Grate the
cheese, and add, working it in with the pestle, constantly grinding and
pounding and giving it plenty of elbow grease. Work in enough olive oil to
give a creamy sauce.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.
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