Basil Pesto | Allyson Gofton
Pesto the classic hails from the port of Genoa, Italy and is prepared simple from basil, pinenuts, Parmesan cheese, salt and olive oil. Now the word pesto is no
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.allysongofton.co.nz.
Ingredients
- 2 fresh cloves garlic, peeled
- 2 cups well packed basil leaves (without stems)
- ¼ cup grated fresh parmesan cheese
- ½-¾ cup olive oil (light, virgin or extra-virgin)
- ½ cup pinenuts (untoasted)
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