Prep and cook time: Up to 30 mins
Serves: 6-8
Ingredients
1 clove garlic, peeled
3 x 20g bunches fresh basil, leaves only
100g pine nuts, lightly toasted and cooled
100g grated fresh Parmesan, and some to taste
250ml extra virgin olive oil, blended with a tiny squeeze of lemon juice (optional)
1 large ciabatta, cut into 1cm thick slices
Sea salt and freshly ground black pepper
Method
Put half the garlic into a pestle and mortar or a food processor. Add a bit more
garlic if you like, but I tend to stick to about ½ a clove. Pound or pulse this with
the fresh basil leaves and the pine nuts to a fine puree. Turn out into a bowl and
add the Parmesan. Gently stir in and add a little more olive oil until smooth and
spreadable. If you want, add more Parmesan to adjust the taste. Griddle or toast
the slices of bread, rub with the remaining halved clove of garlic, then drizzle with
a little extra virgin olive oil. Spoon over the pesto and season well to taste.
Serve immediately.
Nutrition Info (per serving) 515 calories, 45 g fat.
49
