How to make pesto


50g pine nuts

110g basil leaves

50g parmesan cheese

150g olive oil

2 garlic cloves (peeled and chopped)

1 tsp. salt

1 tsp. pepper


- Cook the pine nuts in a saucepan until they are golden, then add to a food processor

- Add all the other ingredients to the food processor and blend until it is a creamy paste texture

- Place in a container and store in the fridge for no more than ten days


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