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Classic Basil Pesto

Preparing: 10 min
1 garlic clove
A pinch of salt
25 g of pine kernels
Add a garlic cloveA pinch of saltPine kernels
Coarse paste
Place the garlic, salt and pine kernels in a food processor and whizz up until you get a coarse paste. 
Add basil leavesWhizz up the basil leavesAdd cheeseAdd olive oilProcess until a smooth pasteTransfer the pesto to a container and refrigerate
Add the basil leaves and whizz up for 20 sec, then add the cheese and olive oil and process until smooth. If your pesto needs more seasoning, adjust the sauce to your liking. Transfer to a container, You can store the pesto in the fridge for up to a week in a covered container. Stir through pasta or gnocchi or as a sauce for sandwiches.
IngredientsPesto sauce Polly Eats LondonPesto sauce Polly Eats London

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