Basil Pesto
"Found this recipe in a Cole's supermarket brochure. Sounded nice so posting here for safe keeping"
- Ready In:
- 8mins
- Ingredients:
- 7
- Yields:
-
1 cup
- Serves:
- 1
ingredients
- 1⁄4 cup pine nuts, toasted
- 2 garlic cloves, peeled
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon chili flakes
- 1 1⁄2 cups basil, fresh and lightly packed
- 1⁄2 cup parmesan cheese, about 55 gm grated
- 1⁄3 cup olive oil, extra virgin
directions
- In a food processor, pulse the pine nuts, garlic, salt and chilli flakes until finely chopped.
- Add the basil and parmesan and pulse about 10 times to chop the basil.
- With the motor running, gradually pour in the oil.
- Note: Make up to 1 month in advance. Store in fridge in a covered container with a layer of olive oil on top. Bring back to room temperature before using.
- Note: Cooking time is processing time in blender approximately.
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Reviews
-
Wonderful!!! I toasted the pine nuts and other than that followed the recipe. We really enjoyed the red pepper flakes in the pesto. Definately a keeper. Used this in some cream sauce served over baked chicken and on top of some roasted tomatoes. Thank you for posting. Made for Aussie/NZ Swap #83. -
Aussie Swap #81: PERFECT! I used up the last of our basil in our garden to make this pesto and served this over some carrot vegetable penne - delicious!!!
RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.
