More: Wow Cook video recipes
50g pine nuts
large bunch of basil
(or vegetarian alternative)
150ml olive oil, plus extra for storing
2 garlic cloves
Heat a small frying pan over a low heat.
Cook the pine nuts until golden, shaking occasionally.
Put into a food processor with the remaining ingredients and process until smooth, then season.
Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge.
It will keep in a fridge for up to two weeks.
Source: BBC Good Food