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Ingredients

Method

  • STEP 1

    Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.

  • STEP 2

    Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.

Recipe from Good Food magazine, August 2006

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A star rating of 4.4 out of 5.90 ratings
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