Monday, 5 May 2008

Perfect Pesto

This recipe is from my friend Kim who is a wonderful cook. It works every time, and you can vary the ingredients a bit.

I have started using macadamia nuts instead of pine nuts because of cost, and food miles etc...

I also used pecorino this time instead of parmesan. You could also use walnuts and rocket, or anything you like really.


1 cup basil firmly packed

30g pine nuts

2 cloves garlic, crushed

1/2 cup extra virgin olive oil

pinch salt

60g grated parmesan

The best part is the eating, usually on crusty Italian bread, or stirred through pasta.

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