Pesto Sauce

     This is a super easy recipe for pesto sauce. I made it with linguine (as pictured above) but you can use any type of pasta, or as a spread for crackers or bruschetta or anything else you fancy trying.

1 cup lightly packed, coarsely chopped, fresh basil
½ cup olive oil
½ cup parmesan cheese
3 Tbsp pine nuts
2 cloves garlic
salt & pepper

     Start by rinsing the basil leaves, and dry off the excess water with a paper towel (this is really important). Then blend the basil and olive oil in a food processor until roughly mixed together. Add the rest of the ingredients and continue blending until the consistency of purée is achieved.
     Toss with pasta, use as a spread or anything else you'd like. Eat it with a spoon? Whatever you fancy. I like having pesto cold, so I refrigerate the sauce for a few hours before adding it to the dish. The excess can be covered and frozen for up to 3 months.

     Enjoy!