• 90g fresh basil
  • 60g pine nuts, toasted
  • 3-4 cloves garlic, minced
  • 100ml olive oil
  • Salt and pepper to taste
  • Extra olive oil for storage

In the bowl of a food processor, pulse the basil, pine nuts, and garlic, until everything is well minced, scrape down the sides of the bowl and pulse a few more times. With the food processor on auto, stream in the olive oil through the feeding tube. Once all the olive oil has been added the pix should come together as a loose sauce.

Season to taste.

To store pesto, decant the mixture into clean jars, and top with a thin layer of additional olive oil, seal and store in the fridge for up to a week. Alternatively you can freeze the pesto in ice cube trays and defrost as needed. Frozen pesto will keep for up to two months.