This is possibly the easiest recipe for the most delicious pesto I have ever tasted. It works wonders with pasta, on sandwiches, as a dip or even as a sauce for fish or chicken.
A handful of fresh basil leaves
50 g pine nuts, roasted
50 g shaved Parmesan
200 ml extra virgin olive oil
Pinch of sea salt
Turn the oven onto 180C and wash the basil leaves, making sure there is no water once cleaned.
Roast the pine nuts for 1 minutes or until they are nicely roasted and not burnt- keep your eyes on them while in the oven.
Throw in the basil leaves, Parmesan, pine nuts, olive oil and salt into the liquidizer until blended. Serve with anything your heart desires.
Keeps well in the fridge for just over a week.