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Pesto

PESTO

Ingredients:

60 g Parmesan cheese
1⁄4 cup sunflower seeds
1 bunch of parsley/spinach
2 cloves of garlic
1/3 cup olive oil (approx)
salt

Method

Place 2 tablespoons of the sunflower seeds in a frying pan and toast over a medium heat for two to three minutes careful not to burn them and set aside to garnish finished dish. Place remaining sunflower seeds into the food processor. Weigh Parmesan and grate finely. Divide into two adding half to the food processor and the other into a separate bowl. Wash and dry the parsley/spinach and peel and crush the garlic. Add both to the food processor. Process the ingredients until you have a rough paste. Scrape down the sides and begin adding the olive oil and continuing to process until a creamy consistency is reached. Scrape pesto into a bowl and add remaining Parmesan and salt to taste.

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