1. Remove basil leaves from stems. Place basil and garlic cloves in the bowl of a food processor. Pulse to chop, then add grated parmesan and pine nuts and blend to a pulp.

2. With the motor running, drizzle in olive oil, stopping to scrape down the sides of the bowl, then continue processing to form a smooth paste. Season with salt and pepper to taste, then cover with a little oil.

Tip: To keep pesto from discolouring, cover with a thin film of olive oil.

Tip: Pesto keeps well in the fridge for two to three weeks.

Tip: If you do not own a food processor, pesto can easily be made by pounding with a pestle and mortar.

Tip: Try using different herbs - parsley, mint, coriander or rocket all make great pesto.

Tip: omit the parmesan for a lighter mix, or for anyone who is allergic to dairy.