Pesto Genovese
Method
1. Peel and slice a clove of garlic
2. Toast the pine nuts in a dry frying pan - taking care not to burn them
3. Add the basil, garlic, olive oil and pine nuts to a bowl and blitz with a hand blender
4. Stir in the parmesan (or pecorino if you can get it)
5. Taste and add salt if needed - the cheese is already quite salty
Serve stirred into pasta cooked al dente. The best shapes are those that hold sauce in nooks and crannies so fusilli is good.
Ingredients
1 Large bunch of fresh basil
1 Whole garlic clove
25g pine nuts
125ml extra virgin olive oil
4tbsps freshly grated parmesan or pecorino romano
