Basil Pesto

1. 1

   In a food processor, pulse the pine nuts, garlic, salt and chilli flakes until finely chopped.

2. 2

   Add the basil and parmesan and pulse about 10 times to chop the basil.

3. 3

   With the motor running, gradually pour in the oil.

4. 4

   Note: Make up to 1 month in advance.

5. 5

   Store in fridge in a covered container with a layer of olive oil on top.

6. 6

   Bring back to room temperature before using.

7. 7

   Note: Cooking time is processing time in blender approximately.

* Per serving · 4 servings · Values may vary.

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