Everyday Epicurean

Having just made Bruschetta, I still had most of a large bunch of Basil leaves that needed something done with them. I could have done a Thai Basil & Ginger Chicken, but that wouldn’t really go with the Bruschetta, so I opted to make Pesto instead.

Ingredients.

• Most of a large bunch of Basil leaves
• 100g of Pine nuts
• 2 cloves of garlic
• salt (to taste)
• splash of olive oil
• 0.5 Tablespoon of water

Method.

Place the basil leaves in a food processor.
Lightly toast the pine nuts in a small cast iron pan, until just browning. Toss them in the food processor.
Add the remaining ingredients and blend until you have a course paste.
If it hasn’t gone pasty, you may need a little more oil or water, or both.

Sterilize a jar and place the pesto in it, pour a little olive oil over the top to seal and store in the fridge.