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Basil pesto with pine nuts

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Ingredients for 1 servings:

  • 50 g basil
  • 50 g pine nuts
  • 50 g hard cheese, Italian, grated
  • 200 ml olive oil
  • 4 cloves garlic
  • 2 tsp, leveled salt
  • pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

First, toast the pine nuts, then place them in a tall container along with all the other ingredients and blend with a hand blender. I add a little extra oil to create a layer on top, so the pesto will keep for about six months. Pour into small jars and store in the refrigerator. It’s great as a spread on bread or with pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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