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Home-made Pesto Sauce

 
 

This recipe is adapted from Delia Smith’s Summer Collection

Method

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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