Basil Pesto

Ingredients

• 15g Fresh Basil (more if you like)
• 100mls of extra virgin olive oil
• 50g parmesan cheese
• handful of pine nuts
• 3 cloves of garlic
• salt & pepper

Method

1. Pre heat the oven to 180oC. Put the pine nuts onto a flat roasting tray and roast (without oil) for 10mins.
2. Wash and dry the basil, take the leaves off the stalks and place in a measuring jug or blending jug.
3. Grate the cheese. Cool the pine nuts. Peel the garlic cloves
4. Add the oil, cheese, garlic and nuts into the jug with the basil, blend together into a smooth pesto.

If kept in an airtight container in the fridge this will keep well for up to 3 weeks as the garlic acts as a natural preservative. However it discolors and spoils every time it is exposed to the air; therefore store it in small airtight containers and only open one at a time.