• 100 g basil
• 50 g pinenuts lightly toasted
• 2 cloves

PUT EVERYTHING EXCEPT THE OIL and cheese in a food processor and blend to a coarse puree. Add half the oil and the parmesan and blend again for a few seconds. Transfer the pesto to a jug or bowl and stir in the rest of the oil, or as much of it as you think the pesto needs. Different dishes need their accompanying pesto at different consistencies, so I think it is best to store the pesto thick