Thursday, 18 February 2010

Pesto with a twist

  1. Toast pinenuts, cool on kitchen paper.
  2. Grate a good quality parmesan.
  3. Add the above to a food processor with a handful of coriander, parsley, 2 handfuls of basil and a handful of spring onions.
  4. Add some grated garlic (to taste) and olive oil until a good paste forms - then a little extra to make the sauce. Add seasoning.

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