- 1 1/2 cups firmly-packed basil leaves
- 1/2 cup pine nuts
- 2 garlic cloves, roughly chopped
- 1/2 cup Jingilli Extra Virgin Olive Oil
- 60g parmesan cheese, finely grated
- Place basil, pine nuts and garlic in a food processor. Process (scraping down sides occasionally) until almost smooth.
- With the motor running, add oil in a slow and steady stream. Process until all oil is combined.
- Transfer pesto to a bowl. Add parmesan. Season with salt and pepper. Stir until well combined.