Basil, Lemon and Black Pepper Pesto
Ingredients:
2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/2 cup pine nuts
2 cloves garlic
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon black pepper, freshly ground
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
- Pan fry pine nuts on medium heat on a medium-sized pan for 2-3 minutes until slightly browned.
- Crush the garlic in a pestle and mortar with a pinch of salt. Add the basil leaves and pine nuts and pound to a coarse paste.
- Muddle the extra virgin olive oil, lemon juice and zest and stir in the parmesan, adding a splash of water if you like it a little runnier, then continue the bashing and pounding until smooth.
- Season with salt and pepper, if needed. Serve with grilled meat or fish, or fish, or simply stirred through pasta.
Garnish with fresh basil and parmesan.
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