Home-made Basil Pesto.
The Italians know what they’re at when it comes to food. They keep it simple and tasty. Fresh crusty bread, some mozzarella, juicy ripe tomatoes generously drizzled with fresh basil pesto. Incredible. A recipe that needs few words my one recommendation is that you use a food processor with a small bowl or a mini-chopper to combine the ingredients.
Ingredients for 350 ml of pesto
50g pine nuts
Large bunch of fresh basil leaves (25g)
50g Parmesan cheese
2 garlic cloves
200ml olive oil
Lightly toast the pine nuts in a dry heated frying pan over a medium heat until they begin to take on a golden colour, then remove from the heat. (Watch them carefully as they burn easily.)
Rinse and roughly chop the basil.
Finely grate the Parmesan and peel and crush the garlic.
Combine everything with the olive oil in a food processor or mini chopper, and blend until smooth.
Store in a sterilised old jam jar in the fridge.