large bunch fresh basil, about 50 leaves (Janefield, Stonehurst, and Waewae Permaculture)
10g sea salt
40g fresh pine nuts
4 cloves garlic, peels (Waewae Permaculture)
100ml olive oil (Dunford Grove)
80g freshly grated parmesan or pecorino cheese
For the pesto, put the basil leaves in a large mortar with the salt, pine nuts and garlic. Grind down with the pestle until it becomes a fine pulp. Start to add the oil and continue grinding until the mixture is smooth. Add the parmesan and mix well.
I do realise this is nothing new but when made with fresh summer basil and pounded in a mortar and pestle this sauce is brought back to life!