Basil Pesto

This is really versatile, over toast with or without an egg, mixed into pasta as a dip for crackers or water thins. Use good quality ingredients, it really makes a hug difference. The basil can be replaced with parsley, works as well as the basil.

Ingredients:

1 large bunch basil, washed & roughly chopped.

1/2 cup roasted pine nuts

1/2 cup grated Parmesan

Zest of one lime

1-2 cloves of garlic (more or less, depending on the strength of your garlic and your love of garlic)

1/2 - 3/4 cup extra virgin olive oil

1/2 teaspoon pepper

salt, to taste

Method:

In a blender mix all the ingredients, except the olive oil, salt & pepper.

When everything comes together roughly, slowly add olive oil till everything blends well.

Store in a sterilized jar.

This will last for about 2 weeks, refrigerated.