1 cup packed basil leaves
1/2 cup olive oil
3 Tbsp toasted pine nuts
3 cloves of garlic
Dash of salt
60g of grated parmesan cheese
Toast the pine nuts in a pan on medium heat until slightly golden and aromatic.
Blend the basil, olive oil, pine nuts, salt and garlic in a food processor until smooth.
Once blended, stir the grated parmesan cheese in with a spoon. Store in a container or freeze and thaw out when required.
- Feel free to decrease or increase the amount of garlic depending on how ‘garlicy’ you like your pesto!
- This pesto goes well with wholemeal pasta, on top of baked salmon, a spread on a sandwich or bruchetta, mixed into a roasted veggie mix or even on a pizza!