Basil Pesto

Found this recipe in a Cole's supermarket brochure. Sounded nice so posting here for safe keeping

• Ready In: 8 mins
• Serves: 1
• Yields: 1 cup

Ingredients

• 1⁄4 cup pine nuts, toasted
• 2  garlic cloves, peeled
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  chili flakes
• 1 1⁄2 cups basil, fresh and lightly packed
• 1⁄2 cup parmesan cheese, about 55 gm grated
• 1⁄3 cup olive oil, extra virgin

Directions

1. In a food processor, pulse the pine nuts, garlic, salt and chilli flakes until finely chopped.
2. Add the basil and parmesan and pulse about 10 times to chop the basil.
3. With the motor running, gradually pour in the oil.
4. Note: Make up to 1 month in advance. Store in fridge in a covered container with a layer of olive oil on top. Bring back to room temperature before using.
5. Note: Cooking time is processing time in blender approximately.