- 25g fresh basil
- 150ml extra-virgin olive oil, plus extra to store
- 25g pine nuts
- 2 plump garlic cloves, crushed
- 50g Parmesan, finely grated
How to make pesto
1. Put the basil, oil, nuts and garlic into a food processor and blend to a paste. Season well and transfer to a bowl.
2. Stir in the Parmesan. Put into a small bowl or jar, then top with a film of olive oil.