Classic Basil Pesto

2 tbsp of pine nuts
1 large bunch of basil
4 tbsp of olive oil
2 tbsp of grated Parmesan
1 garlic clove chopped
Pinch of rock salt
Zest of a 1/2 lemon

Gently toast the pine nuts in a frying pan until golden, allow to cool. Place all the ingredients in a processor and blitz until smooth. Remove and store in an airtight container in the fridge until ready to serve with toasted sourdough bread.


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