Homemade Pesto
"This keeps in the fridhe for a week, cover with a thin layer of olive oil for freshness. It can also be frozen.
For a vegetarian pesto use the Castelli cheese otherwise use the grana padano"
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
300 ml
ingredients
- 100 g pine nuts
- 100 g castelli cheese or 100 g grana padano
- 2 garlic cloves, quartered
- 20 g fresh basil
- 20 g fresh parsley
- 100 ml good quality olive oil
directions
- Place everything except oil in a blender or processor and blend until coarley chopped.
- with machine running steady pour in the oil and season if desired.
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Reviews
-
Very good. I had a lot of basil in the garden so I thought I'd freeze this for winter. I kind of winged the measurements and added more garlic to ours. Thanks!
RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
