Home-made Pesto Sauce
|2 oz (50 g) fresh basil leaves|
|1 large clove garlic, crushed|
|1 level tablespoon pine nuts|
|6 tablespoons extra virgin olive oil|
|1 oz (25 g) Pecorino Romano, grated|
|Oven temperatures and Conversions|
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This recipe is adapted from Delia Smith’s Summer Collection
Place the basil, garlic, pine nuts and olive oil together with some salt in a mini-chopper and whizz, then push any unblended basil leaves down with a spatula and whizz again until you have a smooth purée.
Then transfer the purée to a bowl and stir in the grated Pecorino Romano cheese.
If you don't have a mini-chopper, you can use a large pestle and mortar to pound the basil, garlic and pine nuts to a paste.
Slowly add the salt and cheese, then very gradually add the oil until you have obtained a smooth purée.
If you want to make pesto in advance - cover it with cling film, making sure it actually touches the surface of the sauce.
You can keep it in the fridge for a week.
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This salad can be served warm as a first course and it's extremely good as an accompaniment to main course dishes. Served cold it makes a lovely addition to a selection of salads for a buffet.
Could home-made pesto sauce get any better? Yes - when it is turned into Trofie Pasta Liguria
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