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21 people made this
The best pesto is made with fresh herbs straight from the garden. Delicious tossed with pasta, spread on sandwiches or used as a dip. Will keep in the fridge for one week, or frozen for up to a month.
2 garlic cloves, minced
1 cup fresh basil
1 cup fresh Continental parsley
1 cup fresh spinach
1/2 cup chopped fresh oregano
1/2 cup (60g) toasted pine nuts
1/2 cup (60g) grated parmesan cheese
1 pinch salt and freshly ground black pepper to taste
3/4 cup (190ml) olive oil
- Blend the garlic, basil, parsley, spinach, oregano, pine nuts, parmesan cheese, salt, pepper and olive oil in a blender or food processor until smooth.
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