Step 1

Heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned and fragrant.

Step 2

Place the parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper.

Step 3

Blend for a few seconds until it begins to come together and is smooth.

Step 4

Taste the pesto for seasoning, and add a squeeze of lemon juice if you like.

Step 5

If not using straight away, you can store the pesto in a jar and will keep for a week in the fridge. Or you can put it into ice-cube trays and freeze.