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Pesto
•
60g basil - leaves only
•
20 large spinach leaves – tough stalks discarded, blanched for 30 seconds in boiling
water
•
1 tablespoon flat-leaf parsley leaves, blanched
•
1 teaspoon rock salt flakes
•
3 cloves garlic, peeled
•
60g Parmesan, freshly grated
•
55g pine nuts
•
150ml extra virgin olive oil
•
2 tablespoons Ricotta cheese (optional)
1. Blend the basil, spinach, parsley and salt the using the chopper bowl or blender
attachment on your hand blender. Process until smooth.
2. Add the Parmesan, pine nuts and olive oil, and process until emulsified.
3. Scrape the mixture into a bowl and fold in the ricotta cheese. Ricotta is not traditional
but it helps to prevent the oil separating. Only add the ricotta if you are going to use
the sauce within a couple of days.
4. To preserve the sauce for longer, eliminate the ricotta from the recipe and place the
contents into a clear glass jar, coating the surface with a film of olive oil. Cover and
refrigerate.
5. Serving ideas are as a delicious pasta sauce or slice chicken breasts and fill with the
pesto, then wrap with parma ham and bake!
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