Pesto

Ingredients

2 handfuls fresh basil leaves
2 cloves garlic, peeled
1 tbsp roasted pine nuts
1 tbsp olive oil
1 tbsp grated parmesan cheese
Salt and pepper to taste

Method

In a food processor, blend together basil, garlic and pine nuts. With the machine running, slowly drizzle in the olive oil. Add the cheese, salt and pepper and blend (any left over can be stored in the fridge for up to a week in an airtight jar - just cover the top with a little olive oil).