PersonalPoints™ per serving
Make your own fresh pesto sauce with a few simple ingredients. For best results, use extra virgin olive oil and freshly grated Parmesan cheese.
25 g, lightly toasted
1 clove(s), crushed
50 g, fresh leaves, torn into shreds
5 tablespoons, extra-virgin
3 tablespoons, grated, finely grated
- Put the pine nuts, garlic, torn basil leaves and 2 tbsp olive oil into a mortar and pound with a pestle to form a rough paste.
- Add the Parmesan cheese and pour in the remaining olive oil, stirring to combine. Alternatively, blend the ingredients together in a food processor.
- Use at once or store in the refrigerator in a screw-topped jar for up to 2 weeks