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Tuscan pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
Dietary Vegetarian
by Katie and Giancarlo Caldesi

From Return to Tuscany

Method


  1. Put the basil, garlic and pine nuts into a pestle and mortar and crush until it is reduced to a paste.

  2. Add enough olive oil to give a consistency you like and mix in the Pecorino cheese.

  3. Transfer to a clean dish and either use immediately or place an airtight container. Cover in a layer of olive oil, place in the refrigerator (for up to one month) until ready to use.

Ingredients

  • large handful fresh basil leaves
  • 1 clove garlic
  • 125g/4½oz pine nuts
  • extra virgin olive oil
  • 125g/4½oz hard Pecorino cheese, freshly grated

Shopping List

Tuscan pesto

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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