Basil pesto

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  • 50 basil leaves
  • Sea salt
  • 1 large clove garlic, peeled + olive oil to cover
  • 40g pine nuts
  • 40g Parmesan, grated
  • 80ml olive oil


  1. Pre-heat oven to 150c. Place the garlic in a small dish, cover with oil a cook for 10 minutes.
  2. Add basil leaves, a pinch of salt garlic, & confit garlic to a morter then pound. Add the pine nuts & parmesan and continue to pound. When just combined, add the oil and continue to combine until smooth. Protection Status