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Pesto
•
60g basil, leaves only
•
4 large spinach leaves – tough stalks discarded, blanched for 30 seconds
•
1 tbsp flat-leaf parsley leaves, blanched
•
1 tsp rock salt flakes
•
3 cloves garlic
•
60g Parmesan, freshly grated
•
55g pine nuts
•
150ml extra virgin olive oil
•
2 tbsp Ricotta cheese (optional)
1. In the beaker provided blend the basil, spinach, parsley, salt and garlic on a medium
speed setting until smooth. Add the Parmesan, pine nuts and olive oil, and blend until
a paste is formed.
2. Scrape the mixture into a bowl and fold in the ricotta cheese. Ricotta helps to keep
the sauce emulsified. Only put it in if you are going to use the sauce within a couple
of days.
3. To preserve the sauce for longer, place the contents into a clear glass jar and coat
the surface with a film of olive oil.
4. Cover and refrigerate.
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