Basil pesto sauce

Plenty of olive oil and pine nuts but no cheese. Rich yet light enough.

<Ingredients>

Big handful (40-50 g) basil leaves
80-100 g pine nuts
1 large garlic clove (2-3 small garlic cloves)
300 cc olive oil
1/2 tbsp salt


<Directions>
1.

Smash garlic with knife, skin and roughly chop.









2.

In a food processor, put garlic and salt, and process for a few seconds.

Add pine nuts and process until nuts are coarsely ground.




Add basil and process, 1/3 to 1/2 of the amount each time.

 Keep processing while drizzling olive oil in the paste.

Done!










<Notes>

• Keeps in the fridge for 2 weeks.
• Dry basil leaves well after washing.