Elevate Your Tomato Tarts with Basil Pesto Recipe

These pesto & tomato tartlets are an ideal boating cocktail canapé and are almost as easy to make as they are to eat.

Fresh pesto can be stored frozen (without the cheese).  It will also keep well for a few days in the fridge (with cheese) provided it is stored in an airtight container (preferably a dark one) with from extra virgin olive oil on top.

This recipe makes 40 tartlets. However, there will be pesto left over to use a condiment, dip, or pasta sauce.

Pesto

INGREDIENTS:

• 180g basil leaves
• 3 cloves of garlic
• 150ml extra virgin olive oil (more if you like)
• 150g finely grated parmesan cheese – Grana Padano is fine but Romano works well too.
• 50g pine nuts
• squeeze of lemon juice (or lime juice)
• salt & pepper to taste

METHOD:

1.  Place all the ingrediens in a food processor and pulse until well combined.

Recipe by – The Cabin Fever Cook™