PESTO SAUCE

Ingredients (serves 6)

  • 2 cups fresh basil leaves (about 4 bunchs, stemmed).
  • Pinch of Himalayan Pink salt.
  • 3 tablespoons pine nuts.
  • 1/2 cup freshly grated Parmesan cheese.
  • 2 cloves garlic.
  • 1/2 cups olive oil.

Directions

  • Combine the basil leaves and salt in a food processor until finely chopped like purée.
  • Toast the pine nuts in a hot dry skillet, stir over low heat for 2-3 minutes, until they are golden brown.
  • Add the Parmesan, pine nuts, garlic, and olive oil to the food processor, gradually to get a smooth sauce.
  • Add more oil if the pesto is too dry.
 

Products for this recipe

Pink Rock Salt with Grinder - Himalayan Salt - 200g

Pink Rock Salt with Grinder - Himalayan Salt - 200g

Rock Salt with Grinder - Himalayan Salt -

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