Pesto

I tried pesto for the very first time in London in 2003. And I instantly fell in love with this bright green sauce. I use it with pasta, just toss a spoon or two into a pan of spaghetti, add some grated Parmesan cheese, sun-dried tomatoes and olives for a quick and delicious lunch-treat.



Pesto

½ clove of garlic, grated
salt and pepper
3 handfuls of fresh basil leaves
½-1 dl pine nuts, lightly toasted
½-1 dl Parmesan cheese, grated
olive oil, optional
a squeeze of lemon juice (optional)

1. Mix garlic, salt and basil leaves in a pestle and mortar, or pulse in a food processor. Add the pine nuts and mix again.

2. Pour out into a bowl and add half the Parmesan cheese. Stir and add olive oil to make into a firm sauce.

3. Season to taste with salt, pepper, and cheese until you reach the desired taste.

4. Add lemon juice.

5. Keep in a sterilized jar, will keep in the fridge for 1-2 weeks if covered with a layer of olive oil, and ensuring you always use a clean spoon.

- As seen on Jamie Oliver