- 100g (3½oz) fresh basil
- 85ml (3fl oz) extra virgin olive oil
- 3 cloves garlic, peeled
- 100g (3½oz) freshly grated parmesan
- 100g (3½oz) pine nuts
- salt and pepper
- ciabatta / crusty bread
- Put the basil, garlic, pine nuts and parmesan in a blender and switch on.
- Gradually add the olive oil and mix until the pesto is a stiff paste.
- Season to taste.
- Serve as a dip with warm crusty bread.