A simple yet delicious pesto which can pose as a sauce for pasta, a dip with pita bread, an alternative to napoli sauce on a pizza or a yummy stir through for mash potatoes. All that's required is a food processor, or for a more rustic version a mortar and pestle will suffice. Variations on the recipe can be made, chargrilled capsicum or eggplant can be substituted for the basil.
45g (1/4 cup) pine nuts
1 1/2 cups fresh basil leaves
2 small garlic cloves, halved
60g (3/4 cup) shredded parmesan
5 tbs olive oil
Place basil, garlic and pinenuts in food processor and pulse until a fine paste results. Olive oil should be added in a gradual stream until desired consistency results. The pesto can be stored in an airtight container for a few days.
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