Fabulous Home-made Pesto
If you have never made or tasted homemade pesto, you are in for a treat. This will keep in a sealed jar in the fridge for up to three days.
Prep time: 10 minutes
30g pine nuts
50g fresh basil leaves
30g parmesan cheese, freshly grated
1 clove garlic, peeled and crushed
85ml good olive oil
freshly ground black pepper
freshly cooked pasta to serve (allow 75g dried pasta per person as a guide)
1.Place the pine nuts into a pan and dry fry or toast to brown them.
2.Place the basil, parmesan, garlic and pine nuts into a food processor and season with black pepper.
3.Whiz together and with the motor still running, pour the oil in until the pesto thickens.
4.Toss into freshly cooked pasta.
Per serving 448 kcal, fat 27g, saturated fat 4.9g