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CLASSIC PESTO

Classic Pesto
Picture of Borderfileds HQ
Borderfileds HQ

ingredients

• 50g pine nuts
• 80g basil
• 50g parmesan or vegetarian alternative
• 150ml Borderfields Rapeseed Oil
• 2 garlic cloves

method

Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.