Pesto sauce

• pine nuts↗50g g
• basil↗large bunch of
• parmesan↗50g g

  (or vegetarian alternative)

• olive oil↗150ml ml

  plus extra for storing

• garlic cloves↗2

Step-by-step instructions

1. 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. 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.