A classic pesto made traditionally in a pestle and mortar
Preheat the oven to 180'C.
Pick the leaves from the basil and discard the stalks. Finely chop the garlic.
Grate the parmesan. Toast the pine nuts in the oven on a baking sheet for 8 minutes or until golden brown.
In a pestle and mortar, mash the basil leaves with the garlic and a dash of olive oil. As the leaves break down into a paste add more oil and keep mixing until it is all incorporated.
Add the pine nuts and continue grinding until they have broken down into smaller pieces. Add the parmesan cheese and fold through at the end. Season with salt and pepper if required.
«If you don't have a pestle and mortar you can make the pesto in a blender»