Add basil leaves a little at a time pulsing until a smooth paste forms. Pesto per pound of pasta as a spread on sandwiches or as a garnish to soups. Heat a small frying pan over a low heat. Method peel the garlic then pound in a pestle and mortar with a pinch of sea salt. In a food processor blend together basil leaves nuts garlic and cheese.
Put the basil parmesan garlic and pine nuts into a food processor and season well. Whiz together and with the motor still running pour the oil in until the pesto thickens. Pour in oil slowly while still mixing. Pulse walnuts olive oil lemon juice and garlic in a food processor until walnuts are finely chopped. Season to taste with salt and pepper.
Process until finely chopped. Stir in salt and pepper. When the pasta is ready drain reserving 2 tbsp of the cooking water then mix both with the sauce. Add two thirds of the pesto then gently heat to loosen it. Cook the pine nuts until golden shaking occasionally.
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Pick roughly chop and add the basil leaves then bash to a paste or pulse in a food processor. Add the pine nuts very lightly toast first if you like to the mixture and pound again then stir in half the parmesan. Combine peeled garlic walnuts basil parsley parmesan cheese and olive oil in a blender or food processor. Whizz until smooth then season to taste. Then with the food processor running add the olive oil through the feed tube in a steady stream.
To begin combine the walnuts and garlic in the bowl of a food processor and pulse until coarsely chopped. To begin combine the walnuts and garlic in the bowl of a food processor and pulse until coarsely chopped. Pick roughly chop and add the basil leaves then bash to a paste or pulse in a food processor. The leftover pesto will keep in the fridge for up to a week or frozen for up to a month. Process until finely chopped.
Then with the food processor running add the olive oil through the feed tube in a steady stream. Put the basil parmesan garlic and pine nuts into a food processor and season well. Add basil leaves a little at a time pulsing until a smooth paste forms.
