• Harriot Grinnell-Moore

Homemade Pesto


Handful of Parmesan

½ Garlic Clove

Olive Oil

30-40 Fresh Basil Leaves (two big handfuls)

Handful of Pine nuts


Pestle and Mortar


Grate the parmesan (or buy pre-grated).

Peel and chop the garlic clove.

Loosely chop the basil leaves.

Toast the pine nuts with a drizzle of olive oil in a frying pan until lightly brown then put to one side.

Toss the basil into the pestle with the garlic and grind into a paste.

Add the pine nuts and grind into the paste.

Add a splash of olive oil and the parmesan and mix together

Season with salt.

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Contact me: helgm1@gmail.com | The Netherlands

© 2017 by Harriot E.L. Grinnell-Moore

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