Socks Off Pesto
Penelope Woods
This is a fantastically strong tasty basil pesto. Make lots and keep what’s left over from dinner in the fridge to have on toast or as a dip later in the week.
ingredients
- 150g pine kernels
- 8 cloves of garlic
- one large bunch of basil
- 200g parmiggiano
- slug of virgin olive oil
- salt to taste
directions
- 1
peel and chop the garlic roughly
- 2
wash the basil and shred it
- 3
put all the ingredients except the oil into a blender
- 4
add the oil slowly until the desired consistency is achieved
- 5
I prefer it rough and chunky
- 6
cook pasta (rotini or radiatore is nicest as the pesto clings to it)
- 7
stir the pesto through.
Source: Penelope Woods
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