|40 g||toasted pine nuts|
|40 g||Parmesan (grated)|
|80 ml||vegetable oil|
|80 ml||olive oil|
Peel and chop garlic. Gather basil leaves and roughly chop. Place both in a food processor; season with salt, pepper, and sugar. Add roasted pine nuts, Parmesan cheese, vegetable oil, and olive oil. Blend until well mixed.
Pesto goes well with pasta, on pizza, on salad, as a marinade with meat and fish, or as a dipping sauce!