PESTO alla genovese of course ;-)

Ingredients
- 1 bunch of basil (around 20g)
- 120 ml olive oil
- 60 g parmesan cheese
- 30 g pine nuts

Preparation
Roast the pine nuts in a pan until they get light brown. (Pay attention that they do not burn. They start to get brown suddenly.) In the meantime, tear the leaves from the basil and grate the cheese.
Pour the olive oil in the blender and add the basil. Mix everything. Add the roasted pine nuts and cheese and mix everything again. That's all. ;-)

The pesto can be kept in a glass in the fridge for around 1 month. Just make sure that there is a layer of olive oil on top and that it is well closed.