Ingredients

• 25g (1oz) fresh basil leaves, weighed without stalks
• 1 clove garlic, peeled
• 30ml (2 tbsp) pine nuts
• 100ml (3½fl oz) olive oil
• 25g (1oz) freshly grated parmesan cheese
• salt and freshly ground black pepper

Tools

• Kitchen Machine
• Food Processing Attachment

Method

1. Place the basil leaves, garlic and pine nuts in the food processing bowl fitted with the knife blade and chop. Add the olive oil and blend until well chopped and creamy, using maximum speed.
2. Add the Parmesan cheese and seasoning and briefly process to combine. Transfer to a screw topped jar if not using immediately. It is best used the same day, because the colour fades on keeping.
3. It can however be kept in the fridge for up to 5 days. Serve with pasta, soups, fish or chicken.

Cook’s Note: For a smaller quantity of pesto, divide the quantities in half and process in the multi-mill.

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