Ingredients

• 2 tablespoons nuts (pine nuts, cashews, walnuts, etc)
• 2 cups / 60 g fresh basil leaves
• 1/2 cup / 50 g parmesan, finely grated
• 1/2 teaspoon salt
• 1 clove garlic
• 100 ml extra virgin olive oil

Method

1. Toast pine nuts – Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.
2. Blitz pesto – Place all ingredients except olive oil in a food processor or blender. Blitz until finely chopped.
3. Add oil while blitzing – With the motor running, slowly pour the oil in through the feeder tube. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
4. Handheld blender stick – Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.

Adjust quantities