Basic Pesto

MAKES 2/3 CUP

Pine Nuts 50 g

Fresh Basil Leaves 50 g, no stalks

Lemon Juice 1 Tbs

Olive Oil ¼ cup, good quality

Garlic 1 clove

Salt ¾ tsp

1 LIGHTLY toast the pine nuts in the oven preheated to 150°C for around 10 minutes then leave to cool.

2 PLACE the nuts in a blender with all the other ingredients then blend until the mixture turns into a paste. It is very important the nuts are cooled completely or the heat from them will cook the basil, ruining the colour and texture.