In: Basic

Submitted by Karen


Makes/Serves: ml


  • 2 cloves Garlic
  • 50 g Pine Nuts
  • 80 g Basil Leaves
  • 40 g Parmesan
  • 150 ml Extra Virgin Olive Oil


  1. Grate the parmesan and peel the garlic.
  2. Put the garlic, pine nuts, parmesan and basil into a food processor and mix to a paste.
  3. Pour in the extra virgin olive oil in a steady stream while still mixing.
  4. Season to taste.

Store the pesto in a sealed container. It will keep in the fridge for a few weeks or can be frozen for use later.


Facebook share