- In the bowl of a food processor, combine 40g fresh basil, 3 garlic cloves, 3 tbsp pine nuts and 40g grated Parmesan. Season with salt and black pepper.
- With the motor running, add 80ml olive oil in a slow, steady stream until the mixture is emulsified.
- Store the pesto in an airtight container in the fridge for up to one week.
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