Awesome basil pesto

Vibrant and green, pesto is the perfect addition to many food. I feel the olive oil is complemented really well by the sweetness of the basil.  Basil is such a beautiful herb but can be a little overwhelming for some; a little goes a long way. If you are one of those who find it ‘too much’ you can easily mellow the pesto out a bit by substituting half of the basil with fresh baby spinach leaves. If you want to freeze the pesto I would suggest you leave the cheese out until after you thaw it, then mix through.

Ingredients

1 cup of basil leaves, loosely packed

¼  cup of pine nuts

½  cup grated Parmesan cheese

1 clove of garlic

pinch of pink rock salt

½  cup extra virgin olive oil

Method

In a food processor add all ingredients except the oil. Pulse a few times to coarsely chop.

Turn the food processor on low and slowly add extra virgin olive oil until mixture becomes a paste.