• Basil Leaves – 1, large bunch, chopped
  • Garlic – 3 cloves, peeled
  • Pine Nuts – 2 tblsp
  • Parmesan Cheese – 1 1/2 cups, grated
  • Sea Salt – 1/2 tsp
  • Extra-Virgin Olive Oil – 3/4 cup


  1. Mix the basil leaves, garlic, pine nuts, cheese and salt.
  2. Grind until well mixed.
  3. Blend while slowly add enough oil to make a thick, bright-green sauce.
  4. Use as required.

Tip: If keeping the pesto for a few days, omit the cheese during preparation and stir it in just before serving.

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