Pesto sauce

Ingredients

• 50 g pinenuts 
• 1 large bunch basil 
• 50 g parmesan (or vegetarian alternative)
• 150 ml olive oil for storing
• 2  garlic clove 

Equipment

• food processor
• frying pan

Directions

1. Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.
2. Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.