Ep 22 - Genovese Pesto
2 small garlic cloves
50g pine nuts, toasted
3 cups basil leaves, chopped
40g parmesan, finely grated
1 cup olive oil
Pound garlic, pine nuts and a pinch of sea salt in a mortar and
pestle. Remove the mixture and set aside.
Add the basil and pound until chopped. Return the ground pine nuts and add the parmesan to the mixture.
Gradually add the oil, gently pounding and stirring to combine. Season to taste with sea salt.