PESTO (BASIL AND GARLIC SAUCE)




  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons pinenuts

  • 3 cloves garlic, chopped

  • 2 cups fresh basil leaves

  • 1/4 cup extra virgin olive oil salt and pepper to season



Heat first measure of oil in a small frying pan. Add pinenuts and cook, stirring frequently until golden. Drain on absorbent paper. Put the garlic, basil and pinenuts into the bowl of a food processor or blender.


Process until finely chopped. Continue 1 processing while adding second measure of oil in a thin, steady stream. Process for a few seconds until just combined. Season with salt and pepper to taste.


Serves 4.

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