Whiz together and with the motor still running pour the oil in until the pesto thickens. The leftover pesto will keep in the fridge for up to a week or frozen for up to a month. Serve as a topping on pasta 3 4 c. Method peel the garlic then pound in a pestle and mortar with a pinch of sea salt. Put into a food processor with the basil parmesan olive oil and garlic cloves.
Heat a small frying pan over a low heat. Then with the food processor running add the olive oil through the feed tube in a steady stream. Combine peeled garlic walnuts basil parsley parmesan cheese and olive oil in a blender or food processor. Cook the pine nuts until golden shaking occasionally. Preparation pulse together basil and walnuts in a food processor i used my mini one for this batch easy clean up but feel free to double the recipe if you re in need of a bigger batch.
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Add the basil leaves salt and pepper. Whizz until smooth then season to taste. Pick roughly chop and add the basil leaves then bash to a paste or pulse in a food processor. Put the basil parmesan garlic and pine nuts into a food processor and season well. In a food processor blend together basil leaves nuts garlic and cheese.
Pour in oil slowly while still mixing. Pour in oil slowly while still mixing. Add the basil leaves salt and pepper. Pesto per pound of pasta as a spread on sandwiches or as a garnish to soups. Heat a small frying pan over a low heat.
In a food processor blend together basil leaves nuts garlic and cheese. Stir in salt and pepper. Whiz together and with the motor still running pour the oil in until the pesto thickens.
