simple basil pesto

INGREDIENTS:

• Handful of basil leaves

• Handful of pinenuts

• Handful of parmesan cheese

• 1 clove of garlic

• 1/2 of a lemon

• Splash of extra virgin olive oil

• Pinch of salt, pepper & red pepper chilli flakes

INSTRUCTIONS:

• Lightly toast pine nuts in a pan

• Add toasted pine nuts, basil leaves, parm, garlic, lemon and olive oil to a food processor (you can also use a blender)

• Once blended, add salt, pepper & chilli flakes, to taste

• Keep in the fridge in a tupperware container for up to a week

• Optional: If you’re making a bigger batch, try freezing the leftover pesto in ice cube trays for smaller servings. Once frozen, take the pesto cubes out of the tray and transfer them to a zip lock bag for future use