- 40g pine nuts
- 80g basil (leaves and stalks)
- ½ garlic clove, crushed
- 100ml olive oil
- zest of ½ lemon
- 40g parmesan, grated
- Toast the pine nuts in a small frying pan for 2-3 minutes, until light golden. Leave to cool.
- Tip into a food processor with the basil, crushed garlic and 30ml olive oil. Blitz to a coarse paste. Add the lemon zest and the grated parmesan then blitz again.
- Gradually pour in 70ml olive oil, continuing to blitz until combined. Season the pesto and transfer to the fridge until needed.