Homemade Basil Pesto

Nothing tastes better than home made from your own kitchen. I had a big bunch of basil so I decided to make this for the first time and now its on rotation!

Thanks to Nagi for the inspo.

Ingredients:

2 Tbsp pine nuts

2 cups fresh basil leaves, tightly pack measuring cup (this is approx. a whole bunch)

1/2 cup (50g) parmesan, finely grated (tightly pack the cup)

1/2 tsp salt

1/4 tsp black pepper

1 garlic clove, small

7 Tbsp extra virgin olive oil, best quality

Method:

Preheat small pan over medium high heat (no oil). Add pine nuts and toast until light brown. 

Let cool slightly.

Place all ingredients in a small food processor or hand held blender stick. 

Blitz until finely chopped and smooth. 

Store in a super airtight container in the fridge for up to 3 days, or freezer for 3 months.