Basil Pesto

• pine nuts↗50g g

  or cashews

• basil↗large bunch of large bunch

  leaves gathered

• parmesan↗50g g

  or vegetarian alternative

• garlic clove↗1

  minced

• olive oil↗100ml ml

Step-by-step instructions

1. 1

   Toast the nuts in a pan over low heat. Transfer them to a mini food processor together with the remaining ingredients, or use a large mortar and pestle, then quickly blend or crush to a coarse sauce-like consistency. It will keep for three days in the refrigerator.