Basil pesto

serves 4

100g of basil
4 cloves of garlic

Put in food processor, blend to a paste

Add salt to taste
A pinch of pepper
60g of pine kernels
100-150ml of extra virgin olive
and, if you're greedy, 50g of parmesan

Blend again.
To store the pesto, pour into a jar, float a layer of olive oil on top, cover and refrigerate for up to a week.

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