1 cup fresh basil leaves
2 cloves crushed garlic
1/3 cup freshly grated
Parmesan cheese
1/4 cup pine nuts
Place in food processor and process until finely chopped.
With motor running slowly add 1/3 cup olive oil and process until it forms a smooth paste.
Store in jar in the fridge.
If you make a large quantity it can be frozen in small amounts, such as a tablespoon size blobs on a baking tray. You can use ice cube trays, but they are time-consuming to wash up!
Also if you are planning to freeze the pesto it is best to leave out the parmesan cheese at this stage and add it when you use the pesto (just a small amount to each blob when it is defrosted).
