• 30g pine nuts
  • 1 garlic clove, crushed
  • 30g fresh basil
  • 50g parmesan, grated
  • Up to 90ml extra virgin olive oil
  • salt & pepper, to taste


  1. Add pine nuts to a dry pan over a medium/low heat. Cook the nuts until golden brown, stirring frequently. Once golden transfer to a bowl.
  2. For the pesto blend together the crushed garlic, toasted pine nuts, fresh basil leaves and parmesan in a food processor.
  3. Season with salt and pepper and add almost all of the oil. Blend until well incorporated. Add more oil for desired consistency.