Author Notes: Simple, easy and goes perfect on some freshly toasted sourdough topped with runny yolk eggs. —Bianca Virtue
cups Fresh Basil
pieces Garlic Cloves
cup Fresh Grated Parmesean Cheese
splashes Lemon Juice
handful Fresh Rocket Leaves
pinch Sea Salt Flakes
- Pre heat oven to 180 ºC, spread the pine nuts on a sheet of baking paper on a tray. Place in oven for 5 minutes or until toasted. Remove from oven and allow to cool for 10 minutes.
- Place pine nuts, basil, garlic, parmesan into a food processor or hand held mixer and process until finely chopped. Add in remaining ingredients and process until everything is well combined.
- Once blended place your pesto into a sealed jar or container and store in fridge for up to a week.