Pesto

Pesto
This recipe uses insane quantities of fresh basil, but the aroma
is intoxicating. Pesto is traditionally served with pasta, but
it can be spread on toast. It can be made in larger quantities
and kept in a screw-top jar in the fridge.



Ingredients
2 cloves of garlic, peeled and crushed
2 oz (50 g) pine nuts
2 cups fresh basil leaves
3 tbsp finely grated fresh Parmesan
¼ pint (150 ml) olive oil
Salt


Put the basil leaves, pine nuts and the garlic in a blender
and grind for a few seconds. Then add the cheese, oil
and salt and mix well. If you are a stickler for authenticity,
then you should prepare the pesto in a mortar, but a
blender is far quicker. Serve with the pasta of your choice.