Tuscan pesto Recipe
- large handful fresh basil leaves
- 1 clove garlic
- 125g/4½oz pine nuts
- extra virgin olive oil
- 125g/4½oz hard Pecorino cheese, freshly grated
- Put the basil, garlic and pine nuts into a pestle and mortar and crush until it is reduced to a paste.
- Add enough olive oil to give a consistency you like and mix in the Pecorino cheese.
- Transfer to a clean dish and either use immediately or place an airtight container. Cover in a layer of olive oil, place in the refrigerator (for up to one month) until ready to use.
