LUCIA’S OWN PESTO SAUCE WITH PASTA
Makes about 1 cup — Maria Rosella
1 cup well packed basil leaves
˝ teaspoon salt
3 cloves garlic
6 tablespoons of Lucia’s Own Extra Virgin Olive Oil
100g pine nuts
The great thing about this recipe is that the quantities can be doubled, or tripled. In summertime when basil is in season and a great price make a bucket load of the pesto and put it into ice cube trays and freeze it!!!!
Most pesto recipes use grated cheese; we prefer to add the cheese when serving.
Place basil leaves in a mortar with salt, pine nuts and garlic, crush with the pestle until a paste is obtained. Gradually add sufficient Olive Oil to the mixture to form a smooth paste.
If preparing in a blender or food processor: Process garlic, basil leaves pine nuts, salt and oil, process until smooth. Be sure to stop the blender, scrapping down the sides once or twice. Store pesto in a jar with a generous covering of olive oil and is best kept in the fridge.
tip Pesto adds an excellent twist to bruschettas, roasted vegetables and as a condiment.
available from Lucia’s Fine Foods
Chicken stock, Lucia’s Own Pesto, Lucia’s Own Extra Virgin Olive oil, Rusticella penne, Lucia’s own Grated Cheese Blend