Basil Pesto

Directions

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.