Ingredients / method
Blend 3 bunches basil (2 cups), 2 tbsp (or so) roasted pine nuts, 1/4 cup oil, 2 cloves garlic. Mix in 3 tbsp romano or parmesan cheese when you are ready to use it.
Notes
- Serves 4-6
- Great stirred through pasta on its own or with chicken or roasted tomatoes, or on toasted crusty bread.
- Store in fridge in an airtight jar with a layer of oil on top for up to 5 days.
- You can freeze the pesto without the cheese and add the cheese when you’re ready to eat it.