Classic Pesto Sauce
Preparation time: 5 minutes
Cook time: 2 minutes
- 150ml (1/4pt) Filippo Berio Extra Virgin Olive Oil
- 25g (1oz) pine nuts
- 2 garlic cloves, halved
- 40g (11/2oz) basil leaves
- 50g (2oz) freshly grated Parmesan cheese
Heat 3 tbsp of the oil in a frying pan add the pine nuts and cook for 1 to 2 minutes stirring until golden. Stir in the garlic and cook for 30 seconds and then leave to cool.
Place the pine nut and garlic mixture in a food processor together with the remaining ingredients. Blend slowly until thick but not too smooth.
Season to taste. Serve tossed into fresh cooked pasta. Can be stored in a screw-top jar in the fridge for up to 1 week.