Preparation time: 10 minutes
- Put the garlic into the blender, roughly cut the parmesan into chunks and add. Press the coarse chop programme and blend together.
- Now add the basil leaves and pinenuts and repeat the programme.
- Finally pour in the oil and pulse until everything is combined. Transfer to a bowl and cover until needed.
Serving suggestion: Keep the pesto in an airtight jar for a few days in the fridge or freeze it.