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    About this recipe: This is a classic pesto recipe made with basil, olive oil, pine nuts and Parmesan cheese. I like to add fresh chopped parsley to finish - a deviation from the traditional recipe - but feel free to omit this! Pesto is so versatile...try it on toasted sliced baguette, toss through pasta or use as a quick topping for barbecued chicken, lamb or fish.

    Serves: 12 

    • 125g (2 firmly packed cups) fresh Italian basil leaves
    • 4 cloves garlic
    • 90g (3/4 cup) grated Parmesan cheese
    • 125ml (1/2 cup) olive oil
    • 30g (1/4 cup) pine nuts
    • small handful chopped flat leaf parsley (optional)

    Prep:5min  ›  Ready in:5min 

    1. Combine basil, garlic, Parmesan cheese, olive oil and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

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