Classic Basil Pesto Recipe
Now make this low-cost pesto sauce at home!
extra virgin olive oil
In a food processor, mix basil leaves, pine nuts, garlic, and cheese.
Blend the ingredients well. You will need to scrape down the sides in between a few times.
With the processor on low, slowly pour in the olive oil until you get a smooth consistency.
Then add some salt and pepper as per taste and mix it well.
Adjust seasoning and store it in air-tight jars. Use it as a dip to go well with your chips, or as a base for your pasta and you're sorted!
If stored in an air-tight jar, it will stay good in the refrigerator for up to 3 weeks and in the freezer for 3-4 months.