Basil Pesto

, from Issue #41.

    INGREDIENTS

    1 cup packed basil leaves
    3 tablespoons pine nuts, toasted
    2 cloves garlic, crushed
    ½ cup olive oil
    1/3 cup freshly grated Parmesan
    sea salt and freshly ground pepper

    METHOD

    Place the basil, pine nuts, garlic and olive oil in a food processor and process until smooth. Tip into a bowl and stir in the Parmesan cheese and season. Transfer to a jar and cover with a film of olive oil. Store in the refrigerator. Makes about 1 cup

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