Basil Pesto

Ingredients:

2 cups of firmly packed basil leaves.
2 cloves of garlic, quartered.
1/3 cup of roasted pine nuts.
1/2 cup of grated parmesan.
3/4 cup of olive oil.
Pinch of sea salt.

Method:

• Wash & dry the basil leaves.

• Place the pine nuts on a baking tray & toast in the oven on low for 5-10 minutes, until just golden.

• Place basil, garlic, pine nuts, salt & parmesan in a blender & blend.

• With the motor running, slowly add the olive oil. Process until smooth.

• To store, place in a screw top jar, cover with a thin layer of olive oil. It will keep up to 7 days.