- 30g pine nuts
- 1 garlic clove, crushed
- 30g fresh basil
- 50g parmesan, grated
- Up to 90ml extra virgin olive oil
- salt & pepper, to taste
- 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.
- For the pesto blend together the crushed garlic, toasted pine nuts, fresh basil leaves and parmesan in a food processor.
- Season with salt and pepper and add almost all of the oil. Blend until well incorporated. Add more oil for desired consistency.