Pesto from The Sugar Club Cookbook by Peter Gordon
A ‘pesto’ is simply a sauce, and there are as many ways to make it as there are cooks. In some parts of Italy – especially Liguria, where it originally comes from – it is only made with...
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Ingredients
- 10 cloves of garlic, peeled
- 3 loosely packed cups fresh basil leaves
- Some more olive oil
- 1 cup finely grated parmesan
- 1 cup roughly chopped fresh flat-leaf parsley leaves
- 1 loosely packed cup fresh mint leaves
- 1 cup pine nuts, lightly toasted to a golden brown and left to go cold
- 500ml (18fl oz) olive oil
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