Additional Olive oil for creating an oxygen deprivation layer on top of the pesto
1teaspoonSalt
Instructions
Roast the shelled pine seeds until golden brown in a pan on medium to high heat while stirring occasionally. It doesn't need any additional fat or oil.
Take the basil leaves off the stem, rinse them and place them into a food processor.
Add roasted pine seeds, grated parmesan, garlic, olive oil and salt.
Puree until there is a consistent texture. Taste and adjust accordingly. Keep it in the fridge for about 2 weeks or until tastes edible.