|40 g||pine nuts (toasted)|
|40 g||Parmesan cheese (grated)|
|80 ml||olive oil|
Peel and chop garlic. Gather basil leaves and roughly chop. Add to food processor and season with salt and pepper.
Add toasted pine nuts, grated Parmesan, olive oil, and sugar. Blend until pesto is smooth and store in an airtight container in the fridge for up to 4 days. Enjoy on pasta or sandwiches!