For Butter Fly - our recipe!
2 cups basil leaves firmly packed
2 tabs pinenuts toasted until golden in 1 tab oil
2 cloves garlic
1/4 cup olive oil
3 tabs parmesan cheese grated
Blend basil, pinenuts, garlic, seasonings and olive oil in food processor until smooth, scraping down sides once or twice.
Stir in cheese.
Store in takeaway containers in the freezer. Use sparingly - pesto has a powerful flavour!
Serve with spaghetti or gnocchi thinning the pesto with a tablespoon or so of pasta water to make it easier to combine with the pasta. Also wonderful with goat cheese feta and cherry tomatoes added, or mixed with a little cream. We eat it as is as a dip with crackers and tomato as well.