Pesto

Ingredients

• 50g pine nuts
• large bunch of basil
  
• 50g parmesan
  
   (or vegetarian alternative)
• 150ml olive oil
  
  , plus extra for storing
• 2 garlic cloves

 Method 

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.

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.