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D R E S S I N G S / S A U C E S
P E S T O S A U C E
•
Ingredients
2 cups firmly packed basil leaves (approx. 1 large bunch of basil)
2 garlic cloves, halved
2 teaspoons lemon juice
40 g pine nuts, toasted
60 g grated parmesan cheese
125 ml (½ cup) olive oil
Salt and freshly ground black pepper, to taste
•
Method
1. Place all ingredients in the listed order in blender jug and secure lid and mea-
suring cap.
2. Process on CHOP / 2 until ingredients are very finely chopped and almost
smooth. If necessary, scrape down sides of blender with plastic spatula after tur-
ning off and unplugging the blender. Season to taste.
3. Transfer to an airtight container and chill in the fridge.
•
Tip
Pesto will keep in an airtight container in the refrigerator up to 3 days. Pour a
little extra oil over the top to prevent browning.
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