80g basil leaves washed, well dried and unbruised
80g parmiggiano reggiano
30g pine nuts
1/2 - 1 garlic depending on taste
120g extra virgin olive oil
salt to taste
Preparation:
Add Basil, parmiggiano, pine nuts and garlic 20 secs / speed 7
Add EVOI and salt 20 secs /speed 4
Tips/Hints:
For remaining pesto, add to plastic cups in small serving, top up with EVOI, cover with glad wrap, seal and freeze
1 large tablespoon works perfectly with Gnocchi di patate
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