Ingredients
50g Parmesan (or vegetarian alternative)
150ml olive oil , plus extra for storing
Directions
1.
Heat a small frying pan over a low heat.
2.
Cook the pine nuts until golden, shaking occasionally.
3.
Put into a food processor with the remaining ingredients and process until smooth, then season.
4.
Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge.
5.
It will keep in a fridge for up to two weeks.
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