Pesto
Ingredients
- 100g basil leaves (large stalks removed)
- 50g pine nuts (toasted)
- 32g @willysacv apple cider vinegar
- 60g parmesan (roughly cubed)
- 46g olive oil (or sunflower)
- 46g extra virgin olive oil
- salt & pepper
Preparation
Toast the pine nuts in a dry pan on medium heat until starting to brown - remove
Add a tbsp of evoo to the pan and allow to warm up for 30 seconds
Add the sliced garlic and immediately turn off the heat
Leave to sizzle for 45 seconds then pour the garlic and all the oil into a cold bowl and allow to cool down
This step mellows the garlic and removes the aggressive
In a blender add the basil, garlic (with the oil it was fried in), parmesan and most of the pine nuts and process until the cheese has been shredded finely
Add the oils and lemon juice and process on a high speed until a nice even consistency
Taste and season with salt and pepper
Move to a bowl that is easily sealed air-tight and top with the reserved pine nuts
Enjoy and stay well!