recipes:mains:pesto
Pesto
- 4 garlic cloves
- 40-50 fresh basil leaves
- 5g salt
- 50g pine kernels
- extra-virgin olive oil
- 50g freshly grated reggiano parmesan
Put the basil leaves, the garlic and the salt into a mortar and grind into a paste.
Add the pine kernels, and slowly add oil whilst grinding. Incorporate the parmesan to get a homogenous sauce.
[recipe by Antonio Carluccio]
recipes/mains/pesto.txt · Last modified: 2009/05/29 11:26 by christian