Tip |
To make your own pesto
Place 2 cups fresh basil leaves into a small blender or food processor, add ½ cup extra virgin olive
oil, ⅓ cup toasted pine nuts and 3 cloves chopped garlic. Blend until smooth. Add ½ cup freshly
grated parmesan and pulse until combined. Store unused pesto in a screw-top jar with a little oil
over the surface. Use within 14 days.
Philips All-in-One Cooker Recipe Book
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