For 6-8 people
1 large pot of Basil
1 dl olive oil
1 large clove garlic
75 g pine nuts toasted on the pan (skinneds almonds or cashews can also be used)
75 g parmesan
Salt and pepper
Juice from 1/2 lemon or wine vinegar
Put basil, garlic and oil in a food process (or a blender) and mix well. Then add the toasted pine nuts and grated parmesan and blend until you get the desired texture (adjust depending on whether you want the pesto completely fine and creamy or slightly coarser). Season with salt, pepper and lemon and add a little more oil.
The pesto tastes best when it's completely fresh. However, it can be stored in the fridge - place a layer of oil on the surface of the pesto and put on a tight-fitting lid.
Use it either as a dip for your grissini, with your favorite Agrain® Crisps, or make a twisted pesto bread.