For the body and soul...: Pesto

If the pine nuts are expensive or hard to obtain, use sunflower seeds instead.

Makes about 125 ml

25 g pine nuts
35 g basil leaves
1 large clove of garlic
25 g Parmesan cheese, grated
60 ml extra virgin olive oil
salt
pepper

1. Toast the pine nuts in a small pan, leave to cool.
2. Wash and dry basil leaves.
3. Place the pine nuts, basil, garlic, and Parmesan cheese in a blender. Blend slowly pouring the olive oil.
4. Season with salt and pepper.

Store covered in a fridge up to five days.

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