Basil pesto

A wonderfully fresh and versatile sauce that you can simply toss through some pasta, or add a touch of cream to tszuj up pan-fried chicken. One jar will keep in the fridge for two weeks. Easy-peasy as pie to make as well.

Ingredients makes enough to fill a jam-sized jar

  1. 60g basil leaves
  2. 60g toasted pine nuts
  3. 60g grated fresh parmesan
  4. 1-2 garlic cloves
  5. 1/2 – 3/4 cups extra virgin olive oil
  6. Generous pinch of salt

Method

  1. Pop the basil leaves, pine nuts, parmesan and garlic into a food processor and slowly add the olive oil to help loosen the mix until you have a thick sauce consistency
  2. Season to taste with salt
  3. Store in a airtight jar in the fridge or freeze portions so you always have something fresh and green when you want
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

15 responses to “Basil pesto

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