Why not try out our authentic Italian Pesto recipe to give you a quick and easy traditional Italian Pasta dish.
Top Tip: when chopping your basil leaves, ensure that they are completely covered with olive oil. This will protect them from oxidation and give you a vibrant bright green pesto.
Ingredients: 80g basil leaves, 40g Parmigiano Reggiano, 40g Pecorino, 140g extra virgin olive oil, 30g pine kernels, 1 clove of garlic, ½ teaspoon of salt.
Directions: Wash the basil leaves. Remove excess water with a salad spinner, Put leaves in an electric kitchen chopper. Cover the leaves with olive oil. Add pine kernels, Parmigiano and Pecorino, garlic and salt. Chop them up. Pesto is READY!
You can make large amounts of Pesto and freeze what is not required immediately. The pesto will not lose flavour when defrosted.