Makes 250ml

100g pine nuts

100g parmesan or pecorino cheese, grated

1 garlic clove, roughly chopped

2 large handfuls of basil

½ cup (125ml) olive oil

½ cup (125ml) canola oil

1) Place the pine nuts, cheese, garlic and herbs in a food processor and process until smooth. 2) While the machine is running, add the oils in a steady stream. Mix until combined. Season to taste with salt and pepper. 3) Spoon into a jar and top with olive oil. Store in the fridge for later use.

To use this tasty basil pesto, try these recipes from good magazine for picnic pesto penne or the perfect picnic loaf.