Pesto

A really quick recipe for a healthy, versatile Italian classic. Not only does this work well folded through pasta, rice, quinoa etc I use it to marinade fish, chicken and to add to a whole multitude of salads and salad dressings

Recipe type: Sauce/Dressing

Cuisine: Italian

Ingredients

2 organic garlic cloves
sea salt
freshly ground black pepper
100g fresh basil, including the stalks
50g pine nuts , very lightly toasted
50g Parmesan cheese , freshly grated
50ml extra virgin olive oil

Instructions

Place all the ingredients into a food processor combine briefly until you have a coarse paste, add more virgin olive oil if it is too coarse.
Will keep for up to one week refridgerated

Notes

Add half a chilli if you want a spicy version.