Basil Pesto

• 1 large bunch of fresh basil leaves (at least 50g (2oz))
• 2 garlic cloves, peeled
• 25 g

Place the basil in a food processor with the garlic, pine nuts and a quarter of the oil. Blend to a paste, then slowly add the remaining oil through the feeder tube. Transfer to a bowl and fold in the Parmesan, then season to taste. Cover with clingfilm and chill until needed. This will keep happily in the fridge for up to 1 week – just top it up with a little extra olive oil to keep it tasting