Ingredients for 4 hungry people  


  1. In the mortar (or blender) put the pine nuts and mash them almost to powder;
  2. Wash the basil leaves and dry them delicately with a cloth, without mashing them;
  3. Add the washed basil to the pine nuts and 13 of the olive oil;
  4. Cover the pesto with the remaining oil making sure it doesn't oxidise;
  5. Use with pasta, store in the fridge up to a week or in the freezer up to a year.

Aron Wussler