45g (1/4 cup) pine nuts
1 1/2 cups fresh basil leaves
2 small garlic cloves, halved
60g (3/4 cup) shredded parmesan
5 Tbsp olive oil
1. Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
2. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
To freeze (for up to 4 months): Transfer the pesto to a small airtight container and smooth the surface. Drizzle with olive oil to cover. Label, date and freeze.
To thaw: Place in the fridge for 3-4 hours or until thawed. Stir to combine.