Recipes

Recipes

RECIPE OF THE MONTH

JUNE 2016

 

HOMEMADE PESTO

 

INGREDIENTS FOR 4 PEOPLE

25g fresh basil leaves, weighted without stalks
1 clove of garlic, peeled
2 tbsp. pine nuts
100ml olive oil
25g freshly grated parmesan cheese
Salt and Freshly Grounded Black Pepper

 

 

METHOD

  1. Place the basil leaves, garlic and pine nuts in the food processing bowl. 
  2. Add the olive oil and blend until well chopped and creamy using maximum speed.
  3. Add the parmesan cheese and seasoning and briefly process to combine.
  4. Transfer to screw topped jar if not using immediately.
  5. It’s best used the same day, because the colour fades on keeping. It can, however, be kept in the fridge for a week.
Serve with pasta, chicken, fish or soup. 


Buon appetito!



Head chef Aziouz Lammali