Basil Pesto

Basil Pesto 

 Six cups basil leaves, as free of moisture as possible

(2/3) cup pine nuts 

1 and (1/2) cups finely grated Parmesan cheese 

1 small garlic clove, cut in half 

(3/4) cup olive oil

salt

Makes about 12fl oz | Vegetarian 

1) Put all of many ingredients into a blender and blend until very very smooth, but don't run the motor too long because the basil will start to heat up and discolor. Use as required. If not using straight away, cover and store in the refrigerator, it will keep for up to 2 weeks.

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