220g Basil, blanched in boiling salted water for 15 seconds and refreshed in iced water. Dry on paper towel
22g Garlic, pureed
20g Pinenuts, roasted in a dry pan on the stove
500g Olive oil, extra virgin
4g Salt
2g Fine ground white pepper
Pesto recipe method
- Place the basil, garlic puree, roasted pinenuts and olive oil in the Thermo-coupe/blender and blitz for 1 minute or until the puree is smooth
- Mix in the seasoning
- Taste along with some salad leaves
- Place in a squeezy bottle, only half full so you have an air gap – see chef’s note.
- Store the rest in a container in the fridge, cling-filmed
CHEF’S NOTE
- Shake well before each use
- The air gap is required so when you shake the bottle all ingredients and seasoning are equally mixed
- Check seasoning before use
Original recipe from a 2 Michelin star kitchen