The Dishes

Indira’s Genovese Pesto

Prep time: | Cook time: | Serves 1 Cup

  • 2 firmly packed cups of (160g) washed and dried basil leaves
  • 1 clove of organic garlic, peeled
  • 1/3 cup of pine nuts
  • 1/3 cup grated parmigiana cheese
  • ┬Ż (125 ml) extra virgin olive oil, plus extra to cover
  • salt and freshly ground pepper
  1. Put the washed and pat dried basil leaves, pine nuts, garlic and a little olive oil and grind in a mortar and pestle or using a stick blender.
  2. Stir in the grated parmigiana cheese and olive oil and season with salt and pepper.
  3. Spoon into an airtight container and cover with a thin layer of olive oil and store in the fridge for up to two weeks.