Perfect Basil Pesto
- 1. Place the pine nuts, basil, garlic, parmesan and olive oil in a small food processor and whizz until finely chopped.
- 2. Cook the pasta according to packet instructions. Drain and then set aside
- 3. Place the pasta in a large bowl and add the pesto gently tossing to coat. Season with salt and pepper as desired, and serve the with extra parmesan.
- Extra Pesto will keep for 2-3 days in a sterilised jar in the fridge. Be sure to add an extra 1-2cm of olive oil to cover the surface which help prevent pesto from oxidising and going brown.