September's Recipe: Pesto


1 bunch of fresh basil
1 garlic clove
20g of pine nuts or walnuts
40g of parmesan cheese
1 pinch of salt
50ml olive oil (preferably extra virgin)

Put the first 5 ingredients in a blender and blitz for a few seconds, slowly add the olive oil (preferably extra virgin) leaving the blender on until the sauce is creamy. Add a couple of tablespoon of the water you used to cook the pasta. Toss the cooked pasta in the sauce before serving. The pesto can be stored in the fridge for a couple of days in a jar topped with a tbsp of olive oil.

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