Ingredients
Method
- 2 tbsp pine nuts
- 1 pinch maldon sea salt
- 250 g fresh basil leaves
- 25 g parmesan, finely grates
- 25 g pecorino, finely grated
- 300 ml extra virgin olive oil
Method
- Place a frying pan on a medium heat and toast the pine nuts.
- Transfer the nuts into a mortar and pestle and crush with a pinch of sea salt. Gradually add the basil, pounding until you have a thick paste.
- Stir in the cheese and gradually beat in the oil.
- Pop the pesto into a jar and top with olive oil. It should keep for approx 2 weeks in the fridge.
V - Vegetarian
15 Minutes
15 Minutes