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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This keeps in the fridhe for a week, cover with a thin layer of olive oil for freshness. It can also be frozen. For a vegetarian pesto use the Castelli cheese otherwise use the grana padano Ingredients:
100 g pine nuts |
100 g castelli cheese or 100 g grana padano |
2 garlic cloves, quartered |
20 g fresh basil |
20 g fresh parsley |
100 ml good quality olive oil |
Directions:
1. Place everything except oil in a blender or processor and blend until coarley chopped.
2. with machine running steady pour in the oil and season if desired.
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