Pesto Sauce

Ingredients

• 125 g fresh basil leaves
• 175 g chopped walnuts
• 4 cloves garlic, peeled
• 20 g grated Parmesan cheese
• 235 ml olive oil
• salt and pepper to taste

Method

1. Chop the basil, garlic, pine nuts and salt in a food processor until a purée has formed.
2. Slowly add the olive oil, whilst the processor is still running and continue to blend for a few seconds.
3. Switch the machine off and stir in the grated cheese.
4. The sauce is now ready to serve, store in the refrigerator or freeze.

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