Ingredients
45g Roasted Pine Nuts
45g Parmesan Cheese (cut into small chunks)
50gm fresh Basil Leaves
3 cloves Garlic, crushed with the flat side of a knife
120ml Extra Virgin Olive Oil
Lemon Juice (optional)
Salt and freshly ground Black Pepper
Preparation Method
Place the Parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper.
Blend for a few seconds until it begins to come together and is smooth.
Taste the pesto for seasoning, and add a squeeze of lemon juice.
[Tip: Store the pesto in a glass jar with a layer of olive oil on top – When you want to use it, simply drain off the olive oil – it will keep for up to 2weeks)
Ormside Kitchen 