Basil Pesto

Basil Pesto


400g dried pasta (any shape)

1 cup fresh basil leaves

2 Tbs pine nuts (toasted)

1 garlic clove (crushed)

2 Tbs parmesan cheese (grated)

¼ cup olive oil

Shaved parmesan cheese, to serve

salt to season



Cook pasta in boiling salted water until tender, drain and return to pan.

Meanwhile, blend basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.

Then slowly add oil in a steady stream, blend to combine. Season with salt and pepper.

Add pesto to pasta, toss to combine and serve with grated parmesan.

Serves: 4

Cooks in: 20 minutes

Difficulty: Easy

Pairs well with Offspring Cape Red Blend.