Basil Pesto

Elena Duggan

Ingredients:

Pesto (Dressing)

  • 1 head of garlic, previously confit
  • 1 med lemon, previously confit
  • 1 large bunch of basil, leaves only
  • 50g Parmesan cheese (roughly diced, or grated)
  • 50g Pine nuts (lightly toasted, and cooled)
  • Ground Black pepper, to taste
  • Up to 250g Australian Extra Virgin Olive Oil

Method:

  1. Blitz pesto ingredients until paste is formed; continue to blitz until desired consistency
  2. Add additional lemon juice to taste and to loosen if necessary.
  3. Adjust seasoning to taste as desired.

Notes

  1. You can utilise reserved and cooled confit Olive oil

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