Freshly made Pesto is unbeatable

What you’ll need

  • 2 cups of fresh basil leaves
  • 2 tablespoons of pine nuts
  • A quarter cup of Neudorf Olive Oil
  • 2 cloves of garlic (peeled)
  • Salt and pepper
  • 3 tablespoons of parmesan cheese

Preparation Instructions

Wash the basil, removing the leaves from the stems. Discard the stems.
Chop finely.

Then heat 1 tablespoon of Neudorf Olive Oil over a low heat.

Add garlic and pine nuts to the warmed oil and cook until the pine nuts are a  light golden color. Drain and place in a blender with the chopped basil.

Blend until almost smooth.
Add the remaining Neudorf Olive Oil in a thin stream, blending continuously.

Transfer to a mixing bowl and fold in the Parmesan cheese.

Add salt and pepper to taste.

This makes a great dip, or pasta sauce, but our favourite is tossed through freshly cooked Gnocchi!

For some variation, add chopped spinach, or fresh tomatoes.

Neudorf Olives, Upper Moutere Nelson