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



  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.