Making Pesto

For enough pesto to serve with 250 g pasta, use 60 g fresh basil, 4 tbsp each extra-virgin olive oil and freshly grated Parmesan cheese, 2-4 garlic cloves, and 30 g pine nuts. Make small quantities by hand, large quantities by machine.

Grind the basil, cheese, garlic and pine nuts in a pestle and mortar. Add the oil gradually to form a granular paste.

Work basil, nuts, cheese and garlic with half the oil in a food processor; slowly add remaining oil.