2 tsp minced garlic
1/2 cup pinenuts
2 cups well packed basil leaves
1/4 cup grated fresh parmesan cheese
1/2-3/4 cup olive oil (light or virgin)
Put garlic & pinenuts into a food processor & process until finely chopped.
Tear up the leaves from the basil, discarding the stems or tough centre veins & add to the processor with the parmesan cheese.
Gradually pour sufficient olive oil down the feed tube until the mixture forms a thick paste.
Makes 1 cup.
Cooks Tip:
Toasting the pinenuts in a 180 degC oven for 5-7 minutesuntil golden will add exra flavour to your pesto. Allow them to cool before processing.
Variation:
Use 1/2 basil & 1/2 parsley.