Fresh basil, crushed garlic, roasted pine nuts and extra virgin olive oil is all you need to turn plain pasta into a culinary delight. The pesto sauce can be made in the time it takes for the pasta to boil. It can also be made days, or even weeks, in advance and stored in the refrigerator

INGREDIENTS

Large bunch fresh sweet basil, stems removed
2 cloves of fresh garlic peeled
50grms pine nuts
salt & freshly ground pepper
¼ cup olive oil
Optional: 50grms finely grated parmesan cheese (if you’re planning on storing this in the fridge for longer than a week, only add the Parmesan when serving)

METHOD

Toast  pine nuts in a dry frying pan till light golden. Place basil & garlic in a blender and blend for 2 minutes. Add pine nuts and salt & pepper and blend for 1 minute. With motor running slowly add olive oil until everything is combined. Pour into a container and and cover with a layer of oil (this prevents the pesto from going black) Once the pasta is al dente, drain the pasta and spoon a few tablespoons of pesto sauce onto the hot pasta. Mix and serve with finely grated Parmesan cheese