Basil Pesto

• ½ cup (2 oz/60 g) packed grated Parmesan cheese
• ¼

In a food processor, combine the Parmesan and pine nuts and process until finely ground. Add the basil and pulse until finely chopped. With the processor running, pour in ¾ cup (6 fl oz/180 ml) of the oil and process until blended, then stir in the remaining ¼ cup (2 fl oz/60 ml) oil. The pesto will be slightly loose and oily. Season to taste with salt and pepper. The pesto can be made up to 4