Pesto sauce

Ingredients:  

- 40 grs. fresh basil leaves, 50 grams. Pine nuts, 2 cloves of garlic, 150 ml. extra virgin olive oil COLUMELA, 50 grams. grated Parmesan

Heat a small frying pan over a low heat with the extra virgin olive oil COLUMELA. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season. Pour the pesto into a jar and cover with a little extra virgin oil COLUMELA, then seal and store in the fridge. It will keep in a fridge for up to two weeks.