Add a little of this magic green sauce to pasta or chicken,
tatties or toast, and - hey pesto! – suddenly January has a little more colour!
For approximately 250mls of pesto, you will need...
1 small clove of garlic,
crushed
¼ teaspoon sea salt
50g walnuts, lightly
toasted
50g flat-leaf parsley
30g Pecorino Romano
cheese, grated
12 tablespoons extra
virgin olive oil
Place
everything, except the olive oil, in a food processor and pulse until the
mixture is finely chopped. Add the olive oil and pulse until the oil is
combined with the other ingredients.
Spoon into a
sterilised jar and drizzle over a little more olive oil to help exclude the air
and keep the sauce fresh. This will keep in the fridge for a week or so.
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| Watch me make this disappear - hey pesto ! |