Once you make basil pesto at home you will never buy it from the store again. The aroma of the basil, pine nuts, olive oil, garlic and parmesan is heavenly.
Ingredients
- 1 clove garlic
- salt
- 1 bunch fresh tender basil leaves
- 40g very finely grated parmesan cheese
- 40g toasted pine nuts
- 1/3 cup extra virgin olive oil
Directions
- In a mortar, pound the garlic and a little salt.
- Add the toasted pine nuts and pound until smooth.
- Add the basil leaves and continue pounding until smooth.
- Then add the parmesan and the olive oil, a little at a time, and pound until smooth.
- Season with salt. Adjust the ingredients to taste.
Store in an airtight jar in the fridge for 2 weeks. Make sure there is a layer of olive oil on the surface to prevent oxidisation.
the expat traveller food 