Pesto

It will keep in fridge for 2 weeks as long as the top of the sauce is always covered with a layer of oil.

Ingredients

• 2 cups basil, leaves only
• 1/4 cup pine nuts, dry roasted
• 1/4 cup olive oil
• 1/4 cup good quality Italian Parmesan cheese, grated
• salt and pepper
• 1/4 cup olive oil (extra)

Method

1. Place basil, garlic, salt, pepper and pine nuts into the food processor. Process until leaves and nuts are finely chopped.
2. While the processor is still running, start pouring ¼ cup oil down the opening on the lid in a stead thin stream. Stop the machine and scrape down the sides.
3. Add grated Parmesan cheese and whiz for a few more seconds.
4. Transfer sauce into an airtight container, pour the extra ¼ cup olive oil over it. The extra oil will stay on top and will preserve the sauce. Cover and refrigerate. Will keep in fridge for 2 weeks as long as the top of the sauce is always covered with a layer of oil.