Quick Fix

I was in a rush the other day when I decided to make a quick but delicious pesto using Manchego cheese instead of Parmesan. The flavors worked beautifully as the manchego has a buttery texture with a slight piquancy. Serve with Rigatoni.

Recipe:

2 handfuls of fresh basil
1 handful of shredded Manchego
1 garlic clove peeled
2 tablespoons fresh lemon juice
2 handfuls of pine nuts roasted
Olive oil to your liking
Salt
Pepper

Method:

Put the basil, garlic, roasted pine nuts, lemon juice, salt and pepper into a food processor and mix to become a coarse mix for 10 seconds, while processor is still running add the olive oil and blend for a further 10 seconds, Turn off and taste, adding lemon juice, salt, pepper or olive oil if needed.