Photo: Marina Oliphant
- 1 tsp sea salt flakes
- 2 garlic cloves
- 2 cups packed fresh basil leaves
- 2 tbsp toasted pine nuts
- 2 tbsp grated parmigiano or pecorino
- Up to 200ml extra virgin olive oil
To make the pesto, pound the sea salt and garlic in a mortar, gradually adding the basil leaves, pine nuts and cheese. When smooth, slowly beat in the olive oil, then store in an airtight jar.
Serve on pasta, with meats, in salads, or even just with crackers as a dip.
- Main Ingredients - Cheese
- Cuisine - Italian