CLASSIC PESTO

Ingredients:

A large bunch of fresh basil (approx. 40g)
1 garlic glove
25g pine nuts, toasted and left to cool
90ml Seabanks rapeseed oil
Juice of half a lemon
30g finely grated parmesan

Method:
    1. Put the basil, garlic, toasted pine nuts, oil and lemon juice in a food processor and whizz until well combined
    2. Transfer to a bowl and stir in the parmesan.
    3. Add salt and pepper to taste (and more lemon juice if you like!)

This can be made 24 hours in advance and keeps well in the fridge for 3 days. It also freezes well immediately after making.

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