Author Notes
Simple, easy and goes perfect on some freshly toasted sourdough topped with runny yolk eggs. —Bianca Virtue
Ingredients
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1/4 cup
Pinenuts
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1 1/2 cups
Fresh Basil
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2 pieces
Garlic Cloves
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3/4 cup
Fresh Grated Parmesean Cheese
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4 splashes
Lemon Juice
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1 handful
Fresh Rocket Leaves
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1 pinch
Sea Salt Flakes
Directions
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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.
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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.
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Once blended place your pesto into a sealed jar or container and store in fridge for up to a week.
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