Ingredients
- large bunch fresh basil, about 50 leaves (Janefield, Stonehurst, and Waewae Permaculture)
- 10g sea salt
- 40g fresh pine nuts
- 4 cloves garlic, peels (Waewae Permaculture)
- 100ml olive oil (Dunford Grove)
- 80g freshly grated parmesan or pecorino cheese
BASIL PESTO
Method
- For the pesto, put the basil leaves in a large mortar with the salt, pine nuts and garlic
- Grind down with the pestle until it becomes a fine pulp
- Start to add the oil and continue grinding until the mixture is smooth
- Add the parmesan and mix well
Comments
I do realise this is nothing new but when made with fresh summer basil and pounded in a mortar and pestle this sauce is brought back to life!
