Bright Green Basil Pesto
Back to the recipeCooking
Step 1 of 6
Method
1 of 6
Bring salted water to a full boil and prepare a large bowl of ice water.
Swipe, or use the arrow keys
What you are cooking with
Pesto
- 100 g Fresh basil leaves, stems removed
- 30 g Pine nuts, lightly toasted and cooled
- 4 g Garlic
- 40 g Parmigiano Reggiano, finely grated
- 120 ml Extra-virgin olive oil, well chilled
- 3 g Fine sea salt
- 3 ml Lemon juice, optional, added at the end only
- 5 g Baby spinach, optional for extra colour