Pesto

• 40g Pine nuts, toasted
• 25g Garlic, finely chopped
• 50g</

Blanche the basil leaves in boiling water for 15 seconds and refresh in iced water. Drain the basil and dry on a clean tea towel to absorb any excess water. Blend together the pine nuts, garlic and parmesan cheese in a food processor until it is a fine mix. Add the basil and continue to blend. Pour in the oil in a steady stream until it becomes a smooth puree. Season to taste with salt, freshly