Fresh Pesto

Don't buy the jarred stuff - it's terrible! Fresh pesto is the way to go - ridiculously easy to make and very fresh and fragrant. Use it as a topping for fish and chicken dishes or simply stirred into pasta.

source

Large bunch of fresh basil
50g pine nuts
50g parmesan
150ml extra virgin olive oil, plus extra for storing
2 garlic cloves, peeled

1. Firstly, dry roast the pine nuts. Simply add them to a frying pan over a medium heat and toss for  few minutes. Make sure you don't burn them.
2. Blitz all the ingredients in a food processor until they form a paste.
3. Store in a container. Make sure you add a small drizzle of olive oil to the top to help it preserve for longer. Will keep for up to two weeks in the fridge.