Pesto

Ingredients for 4 hungry people  

• 150g basil leaves
• 100g pine nuts
• 30g extra virgin olive oil
• mortar or blender

Procedure

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.