Ingredients serve 6.

60gr fresh bail leaves + basil leaves for garish

3 tbsp pine nuts

4 garlic cloves , crushed

1/2 tsp sugar +1/2 tsp salt

5 tbsp mild olive oil

375gr spagetti

Method

Combine basil, pine nuts garlic, sugar and salt in a blender or food processor .

Process briefly to mix. With otor running gradually add oil through lid or feeder tube as when making mayoneise

The mixture will form a thick sauce . Scarpe pesto into a bowl or ug , cover and set aside .

Brig alage saucepan of liightly salted water to the boil Add spagetti and cook just like ender.

Drain spaghetti’s and tip into a heated bowl . Add pesto and toss until the spaghetti’s is evenly coated . Serve at once garnished with fresh basil .

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