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Pesto

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Preparation info
  • Makes approximately

    800 ml

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
Sauces: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

This classic, uncooked basil, Parmesan and pine nut sauce is traditionally served with pasta, as pictured.

Ingredients

  • 80 g ( oz) fresh basil
  • 100 g (

Method

  1. Tear the basil leaves from the stalks, discarding the stalks. Wash the basil leaves well and dry thoroughly in a salad spinner or gently pat dry using a tea towel.
  2. Grate the Parmesan, then process it in a food processor until it resembles fine breadcrumbs. Add the garlic and pine nuts and process briefly to roughly combine the ingredients. Add the basil at this

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