Three basil pesto

YIELDS ½ CUP (120ml)

• 1 bunch Lemon Basil
• 1 bunch Italian Basil
• 1 bunch Greek Basil
• 2 tbsp pine nuts or walnuts
• 2 large cloves garlic
• 120ml extra-virgin olive oil
• 45g freshly grated Parmesan

STEPS

1. Crush the garlic and salt with a pestle and mortar until it starts to form a paste, around 2 mins.
2. Do the same with the basil leaves, nuts and cheese, adding it bit by bit until homogenous, about 5 mins.
3. Drizzle in olive oil 1 tbsp at a time, pounding it until the mixture turns into a luxurious sauce.