3 large bunches of fresh basil - I had enough leaves to fill my Vitamix
1 clove garlic (add more if you prefer more!)
pinch fleur de sel
good handful of pinenuts
few glugs of olive oil
I tend not to add parmesan cheese into the pesto that I will keep in the fridge, but add it in as I am going to use it.
Homemade pesto just tastes tonnes better than shop bought... I try and make a few jars at the end of the summer when fresh basil is in abundance and keep it in the fridge.
Put all ingredients in the blender and gently blend using the masher to mash it down into the blades until you have a desired consistency - some prefer smoother than others...
Put in a jar and cover the top with a layer of olive oil to prevent oxidation.
Should keep for several months.