- 2 firmly packed cups of (160g) washed and dried basil leaves
- 1 clove of organic garlic, peeled
- 1/3 cup of pine nuts
- 1/3 cup grated parmigiana cheese
- ½ (125 ml) extra virgin olive oil, plus extra to cover
- salt and freshly ground pepper
- Put the washed and pat dried basil leaves, pine nuts, garlic and a little olive oil and grind in a mortar and pestle or using a stick blender.
- Stir in the grated parmigiana cheese and olive oil and season with salt and pepper.
- Spoon into an airtight container and cover with a thin layer of olive oil and store in the fridge for up to two weeks.
This entry was posted in Snacks, Starters, The DIshes and tagged basil leaves, garlic, genovese, olive oil, parmesan, parmigiano, pesto, pine nuts. Bookmark the permalink.
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