Place the pine nuts in a frying pan over moderate heat and move them around in the pan until they turn slightly golden but not burnt. Pour into a bowl and set aside to cool.

Wash and trim the basil leaves, discarding the stems. Place the basil in a food processor with the garlic and roasted pine nuts. Pulse the ingredients until well blended but still quite chunky. Add the parmesan cheese and pulse again.

With the motor running, slowly add the Olive Oil until it has emulsified with the rest of the ingredients.

Remove from the food processor, taste and season with NOMU Sea Salt and Black Pepper.

Tip: Make basil oil by blending 2 cups of basil leaves with 1 cup of  NOMU Extra Virgin Olive Oil. Sieve the oil and use it for garnishing! 

This pesto recipe can be made into other variations like:
– Rocket, parsley and pistachio
– Coriander, mint and cashew
– Rocket and walnut