Fresh Pesto

Directions

1. 1
   Toast the pine nuts in the oven (pre-heat to c.200C) for 10 minutes or so - be careful not to burn them.
2. 2
   Tear off the basil leaves, grate the parmesan, and insert both into the food processor along with the pine nuts, olive oil, lemon juice, and crushed garlic.
3. 3
   Blend well and finish with a little extra olive oil and sea salt & pepper.
4. 4
   If you want to cheat, you can easily bulk out your pesto by adding store-bought pesto to the mix and liberally adding olive oil and more cheese.
5. 5
   Be aware that cheese does not freeze well so you will probably not want to make too large a quantity as it will perish after a week or so.
6. 6
   Best served with toasted ciabatta, sun dried tomatoes, buffalo mozzarella, and parma ham - makes a delicious open- or closed-face sandwich.