500ml fresh basil leaves, tightly packed 6 cloves Garlic 60ml toasted pine kernels or walnuts 60ml grated parmesan cheese 50ml, or more, extra virgin Olive oil Salt and pepper to taste
Finely process or pound garlic. Add basil and continue until u get a pulp. Add rest of ingredients and continue processing until u get a thick paste. Add more oil if too thick. Adjust seasoning to taste.
Lovely tossed through pasta or baby potatoes or on sandwiches.
INFO & TIPS
Parsley pesto: use parsley instead of basil and
add few mint sprigs.
Sundried tomato pesto: soak 250ml sundried
tomatoes in boiling water for one hour. Drain and
process. Add 5ml vinegar and 5ml sugar.