Basil Pesto



  • 125 g basil leaves
  • 25 g pine nuts
  • 25 g grated Parmesan cheese
  • 150 ml Extra Virgin Olive Oil
  • Salt to taste


Place all ingredients in a blender and puree to a thick cream, adding a little more oil if it is too thick.
Spoon into a jar and float a thin layer of oil on the top.

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