• 110g fresh basil leaves

  • 150ml extra virgin olive oil

  • 2 cloves of garlic

  • 25g pine kernels

  • 50g freshly grated parmesan (I use Parmigiano Reggiano)

  • Pinch of salt


  • 1.

    Put the basil, olive oil, pine kernels, garlic, salt, and parmesan into a food processor. That's it!

  • 2.

    Home-made basil pesto is incredibly versatile and greatly improves the taste and appearance of any number of dishes. It goes very well with fish, pasta, chicken and I also use it on salads, crostinis and even in soups. Best of all it only takes a few minutes to make and will keep in the fridge for up to 3 weeks.

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