Ingredients

1 bunch basil
50 g roasted pine nuts
50 g Parmesan cheese
1 pinch Fleur de Sel
BIO PLANÈTE Olive Oil & Garlic

Wash and dry the basil leaves, then mix with the pine nuts and salt in a blender. Add the Parmesan cheese piece by piece and add the oil gradually until a thick consistency is reached. Spread the finished pesto on freshly toasted bread and serve. 

Keep the rest of the pesto in a cool place.