Yesterday I made pesto for a soup for my lunch. The pesto was soo good I couldn't wait for my soup to be ready and slathered some on milk rolls and it was so pungent and full of flavor!
I used Kuwaiti basil (rai7an) for this recipe which is a bit stronger in flavor than the regular basil.
2 tbsp pine kernels (toasted with olive oil)
5 tbsp olive oil ( you may need more)
2 bunches basil, stems removed
4 garlic cloves
1/2 cup grated parmesan
But everything in a food processor and whizzzzzzz!