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Basil Pesto

Posted on: February 3, 2016     |     0 comments

Basil Pesto


125g Basil Leaves (Picked)

100g Pine Kernels (Lightly toasted & cooled)

100g Parmesan Cheese

50g Garlic Cloves (Peeled)

250ml Olive Oil

1/2 teaspoon Ascorbic Acid (Optional)


Blitz together all ingredients, except the oil, in a blender.

Slowly pour the oil into the blender whilst running on a slow setting.

The Ascorbic Acid is optional, but helps to preserve the colour.          

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