Basil Pesto
Steps
- Toast 50g of pine nuts in a dry pan over low heat, stirring until lightly golden. Let cool.
- Blend with 1 large bunch of basil leaves, 50g of grated vegetarian Italian-style hard cheese, 1 clove of chopped garlic, and 100ml of olive oil. Stop when roughly smooth.
- Use immediately or cover and refrigerate for up to 3 days.