Pesto dipping oil
Ingredients
Metric
Imperial
- 20g of pine nuts
- 150ml of extra virgin olive oil
- 1 small garlic clove, crushed
- 25g of fresh basil
- 1 lemon, zested
- 10g of Parmesan, grated
- 1 tbsp of lemon juice
- 1 pinch of sea salt
- freshly ground black pepper
Method
Heat a small frying pan over medium heat. Add the pine nuts and toast until golden, stirring occasionally. Set aside
- 20g of pine nuts
Heat the olive oil gently over a low heat, then add the crushed garlic. Infuse for 5 minutes without allowing the garlic to brown. Remove from the heat and let cool
- 150g of extra virgin olive oil
- 1 garlic clove, crushed
Blitz the basil, toasted pine nuts, lemon zest and parmesan in a food processor until finely chopped
- 25g of fresh basil
- 1 lemon, zested
- 10g of Parmesan, grated
Stir the basil mixture into the cooled olive oil. Add lemon juice and adjust the seasoning with salt and pepper
- 1 tbsp of lemon juice
- 1 pinch of sea salt
- freshly ground black pepper
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