Basil Pesto

Combine 1 cup (1 oz /30 g) tightly packed basil leaves; 1 clove garlic; ¼ cup (2 fl oz /60 ml) olive oil; 2 tablespoons toasted pine nuts; ¼ teaspoon salt; and several grindings of pepper in a blender or food processor. Whirl the ingredients until a coarse paste forms. Stir in ⅓ cup (1½ oz /45 g) grated Parmesan cheese . Store in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months (ice-cube trays work well for freezing). Toss with cooked whole- wheat pasta, leftover poached salmon or shredded cooked chicken, and halved cherry tomatoes for a quick dinner.