Step 1

Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.

Step 2

Place all ingredients except olive oil in a food processor or blender.

Step 3

Blitz until finely chopped.

Step 4

With the motor running, slowly pour the oil in. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.

Step 5

Handheld blender: Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.

Step 6

Store in a super airtight container in the fridge for up to 3 days, or freezer for 3 months. If it's not a super airtight container, smooth the surface and cover with a thin layer of olive oil - basil goes brown when in contact with air.

Step 7

Makes enough for: 300g/10oz dried pasta of choice (can stretch to 350g/12oz). See here for how to make a great simple pesto pasta!