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  • 2 large cloves garlic
  • 1 teaspoon sea salt
  • 1/2 cup pine nuts
  • 2 cups loosely packed basil leaves
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan cheese


Blend the garlic, sea salt, pine nuts, and basil together in a food processor. Mix through cheese and then with motor running pour in olive oil until desired consistency.

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One thought on “Pesto

  1. Hi Helen. You say you usually make basil pesto to freeze. We live in the far south and have heaps of basil. Do you just make your normal pesto and freeze it, or are there any special tips? Thank you. Raylene.