AuthorRejane GwynneCategoryItalian, Lunch, Sauces, VegetarianDifficultyBeginner80/20 friendly
Preheat the oven to 180 degrees Celcius. Spread the pine nuts in a single layer in an ovenproof dish. Bake for 6 -10 minutes, stirring every few minutes until golden brown. Remove from heat.
Wash the basil leaves and dry in a salad spinner.
Add all the ingredients to a blender and blend until it forms a paste. Check seasoning and adjust if needed.
Mix the pesto with cooked penne pasta and serve with an extra grating of parmesan and a few grindings of pepper.
Ingredients
Directions
Preheat the oven to 180 degrees Celcius. Spread the pine nuts in a single layer in an ovenproof dish. Bake for 6 -10 minutes, stirring every few minutes until golden brown. Remove from heat.
Wash the basil leaves and dry in a salad spinner.
Add all the ingredients to a blender and blend until it forms a paste. Check seasoning and adjust if needed.
Mix the pesto with cooked penne pasta and serve with an extra grating of parmesan and a few grindings of pepper.