Pine Nut Recipes
Pine Nut Pesto
1 cup fresh basil, tightly packed, washed and dried.
2 tbsp pine nuts
3 cloves garlic, peeled
3 tbsp grated tasty cheese
3 tbsp grated Parmesan cheese
1/2 cup extra virgin olive oil
Combine the pine nuts, garlic and the basil in a blender.
Add a little salt, the cheeses and a small amount of the oil Puree.
Pour in the remaining oil and blend for a further second or two.
May be stored in an airtight container in the fridge for one week.
Serve tossed in fresh pasta.