- Preparation and cooking time
- Makes 250ml
- 50g pine nuts
- large bunch of basil
- 50g parmesan (or vegetarian alternative)
- 150ml olive oil, plus extra for storing
- 2 garlic cloves
- STEP 1
Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.
- STEP 2
Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.