50g pine nuts
large bunch of basil
50g parmesan (or vegetarian alternative)
120ml olive oil, plus extra for storing
30 ml garlic infused oil
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.
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.
Recipe from Good Food magazine