Ingredients

The following ingredients have 230 Servings
  • 50 g pine nuts
  • 30 g Parmesan cheese
  • 75 g basil leaves
  • 1 clove garlic (crushed)
  • 125 ml extra virgin olive oil or cold pressed rapeseed oil
  • salt (to taste)

Instruction

  • Toast 50g pine nuts in a dry frying pan until pale golden, shaking the pan frequently so that they do not burn. As soon as they are pale golden tip onto a plate and allow to cool.
  • Finely grate 30g Parmesan cheese. Wash 75g basil leaves and shake dry.
  • Place the basil in the food processor and add the pine nuts and grated Parmesan. Blitz in short bursts until finely chopped.
  • Add the oil and blitz again briefly to blend. Season to taste with a little salt.
  • That's it, the pesto is now ready to use, or alternatively transfer to a sterilized jar, level the top and pour over a little extra oil to cover. Store in the refrigerator for up to 5 days