Classic Basil Pesto

Nutrition per serving

Ingredients (serves 8)

• 60 g Fresh basil leaves
• 30 g Pine nuts
• 50 g Parmesan, grated
• 2 cloves Garlic
• 100 ml Extra virgin olive oil
• Salt and pepper

Instructions

1. 1

   Toast pine nuts in a dry pan over medium heat for 2–3 minutes until golden. Watch carefully — they burn quickly. Cool completely.

2. 2

   Place basil, cooled pine nuts, parmesan, and garlic into a food processor. Pulse until coarsely chopped.

3. 3

   With the processor running, slowly pour in the olive oil until you reach your desired consistency.

4. 4

   Season with salt and pepper. Store in a jar with a thin layer of olive oil on top to prevent browning. Keeps refrigerated for up to 1 week.