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Green Pesto (A Tip From Andrea Zambrano)
Green Pesto (A Tip From Andrea Zambrano)
Italian
Other
15 mins
Vegetables/vegetarian
Easy
Serves
4

To store, fill an ice cube tray with the pesto and freeze it in portions. This way it's far easier to take out a little pesto at a time for seasoning anything you fancy

Recipe courtesy of
Ingredients
  • 200 g/7 oz (6 and 2/3 cups) basil leaves, preferably organic
  • 50 g/2 oz (generous cup) pine nuts
  • 100 g/3 and 1/2 oz (1/2 cup) olive oil
  • Two garlic cloves, green germ removed
  • 100 g/3 and 1/2 oz (scant 1 and 1/4 cups) grated Parmesan cheese
  • Salt and pepper
Method
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Method
  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Fill a bowl with iced water. Bring one litre/34 fl oz (four and 1/4 cups) of water to the boil in a pan. Blanch the basil leaves for three minutes. Drain and plunge into the bowl of iced water to keep the leaves green.
  2. Line a baking sheet with baking (parchment) paper. Spread out the pine nuts over the baking sheet and roast them in the preheated oven for five minutes.
  3. Using an immersion (stick) blender in a bowl or a blender, blend the dried basil leaves with the roasted pine nuts, olive oil and garlic cloves. Using a spatula, stir the grated Parmesan into the pesto. Season with salt and pepper, then serve.

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