Green Pesto
The difference between shop-bought and home-made pesto is incredible. If you were to make only one sauce from scratch, it should be this.
Method
- Toast the pine nuts:
- Heat a large, heavy base frying pan up to a medium heat.
- Add the pine nuts to the pan, no oil, just dry.
- Keep them moving until lightly brown. Don't be tempted to take them any further, it doesn't improve the pesto.
- Leave to cool
- Add all the ingredients to the food processor, wizz on low until it reaches the consistency you desire. Chunky or smooth, you choose.
- Add more salt/honey if required. Do it slowly, you can quickly overdo it.
- Refrigerate until needed, covered with clingfilm.
Main Ingredients
- Fresh Basil
- 90 g (large bunch)
- Extra Virgin Olive Oil
- 200 ml
- Fresh Grated Parmesan
- 50 g
- Pine Nuts
- 40 g, Lightly Toasted
- Garlic
- 1 large clove, crushed
- Clear Honey
- 1/2 tsp
- Salt
- 1/4 tsp
- Ground Black Pepper
- 1/2 tsp