Makes 500 g

Preparation time: 10 minutes

Cooking time: none

 

  • 50 g toasted pine nuts
  • 100 g (a large bunch) basil leaves, stalks removed
  • 100 g Parmesan cheese, freshly grated
  • 1 clove garlic, crushed with a little sea salt
  • 60 ml (4 tablespoons) water
  • 150 ml Le Ferre extra virgin olive oil
  • Freshly ground sea salt and black pepper

 

 

  1. Place the pine nuts, basil, Parmesan, garlic and water in the bowl of a blender or food processor.
  2. Process for 45 seconds.
  3. Pour in the olive oil and whizz again for 20 seconds.
  4. Scrape the pesto into a bowl and season with salt and pepper to taste.
  5. Cover with cling film and store in the refrigerator until needed. It will keep in the fridge for a few days. Pesto also freezes well, and will last for a month. Make a pouch with kitchen foil, spoon the pesto into it and close before freezing.