a bunch fresh basil leaves, washed and dried
2 garlic cloves, crushed
1/2 cup (125 ml) pine nuts, crushed
1/2 cup (125 ml) freshly grated parmigiano reggiano cheese
salt to taste
1 cup (250 ml) extra virgin olive oil
To start your Pesto Genovese:
Place basil, garlic and pine nuts on a cutting board. With a mezzaluna finely chop the ingredients
and add to a jar.
Add parmigiano cheese, salt, 1/2 the olive oil and mix all the ingredients well. Top up with the
remaining extra virgin olive oil.
Pesto can be served fresh or it can be preserved in the refrigerator or freezer.
