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Quantity: Serves 4


50g (2 oz) pine nuts
6 tbsp olive oil
25g (1 oz) fresh basil
1/2 clove of garlic
1/4 tsp white wine vinegar
A pinch of sugar
Salt and pepper


1) Put pine nuts, olive oil, garlic, vinegar and basil in a blender. Blend briefly until pine nuts and basil are roughly chopped but not too runny! Season with salt and pepper.
2) If you don't want to use the pesto straight away, put into a clean screw top jar and keep refrigerated.

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    Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.