Method

• 1.
  Place the basil, pine nuts, garlic and parmesan in a food processor and process to combine.

• 2.
  Gradually add the oil in a thin, steady stream and process until you have a smooth paste.
• 3.
  Store in an airtight jar (with a layer of olive oil covering pesto), in the fridge for 5 days.
• 4.
  To freeze, make pesto without parmesan, then stir it into the defrosted pesto before serving.