- 160grm of Pine nuts
- 5 cloves of Garlic
- 500grm Parsley (tough stems removed)
- 40grm of grated Parmesan Cheese
- 120grm of Rice Bran oil
Process pine nuts until fine crumbs, add parsley, cheese and garlic and process until smooth using a spatula to scrap down the sides of the bowl. Once smooth and with the processor still operating, gradually add the oil in a consistent stream through the lid until well combined. Jar and seal with oil or use the pesto immediately as a pasta sauce or casserole flavouring.