Pesto is very versatile and tasty. Add it in your tomatoe based sauce, on top of yoru pizza, mix in with your pasta to add that little extra something.
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| Pesto Genovese |
2. Add 1 small garlic clove and 50g toasted pine nuts and whizz until mixed through.
3. Stir in 125ml extra virgin olive oil and 25g grated Parmesan.
4. Store leftovers in a sterile jar, topped up with a little olive oil to seal. Will keep for up to 3 weeks in the fridge. You can also use your freshly made pesto to make pesto focaccia bread which goes really well with my tasty tomato soup.
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