PESTO (BASIL AND GARLIC SAUCE)

• 1 tablespoon extra virgin olive oil

• 2 tablespoons pinenuts

• 3 cloves garlic, chopped

• 2 cups fresh basil leaves

• 1/4 cup extra virgin olive oil salt and pepper to season

Heat first measure of oil in a small frying pan. Add pinenuts and cook, stirring frequently until golden. Drain on absorbent paper. Put the garlic, basil and pinenuts into the bowl of a food processor or blender.

Process until finely chopped. Continue 1 processing while adding second measure of oil in a thin, steady stream. Process for a few seconds until just combined. Season with salt and pepper to taste.

Serves 4.