Pesto is a sauce originating in Genoa Italy, traditionally consisting of garlic, pine nuts, basil, and Parmigiano-Reggiano or Pecorino Sardo cheese and blended with olive oil. Stored in a container with extra olive oil on the top, this sauce will last up to a week in the refrigerator or can be frozen for later use. Use your sauce for pizzas, pastas, in salads or as a sandwich spread.
Prep time: 15 minutes
60g Basil Leaves
20g Italian Flat Leaf Parsley
10g Garlic, chopped
35g Pine nuts
35g Grana Padano Cheese, grated
50ml Olive Oil + 1Tbsp
1/2 tsp Sea Salt
Pinch Fresh Cracked Black Pepper
Pick the basil and parsley leaves then wash and dry them. Add the basil, parsley, garlic, pine nuts, salt and pepper to a food processor and blend together. Add the olive oil, reserving 1 Tbsp to add to the top of the sauce. Once the pesto is pureed taste it for seasoning and store in a mason jar or airtight container.