- 2 cups (packed down) basil leaves
- ¾ cup Reggiano Parmigiana
- ½ cup A L’Olivier Basil Olive Oil
- 1/3 cup pine nuts
- ½ teaspoon minced garlic
- ¾ teaspoon Henry Langdon Cracked Black Pepper Sea Salt Rub
In your favourite electric mixer add your pine nuts and Reggiano Parmigiano, and pulse until you get a thin powder (if you like a chunkier pesto, reduce the processing time).
Once you have your preferred consistency, add in your A L'Olivier Basil Olive Oil, minced garlic and generously filled cups of fresh basil leaves.
Pulse again until combined into a silky consistency, and add in your Henry Langdon Cracked Black Pepper Sea Salt Rub as a final touch.
Enjoy with freshly cooked pasta!