The recipe is for the traditional way featuring a pestle and mortar, however, if you are short of time or simply can't be bothered with all that bashing, then feel free to make it in a food processor.
The pesto can be used as a dip or stirred through pasta or risottos. It is of course great with most meat and fish.
2 Bunches Basil
2 Cloves Garlic - chopped
70g Toasted Pinenuts
100g Fresh Parmesan - grated
100ml Olive Oil (add more or less depending on how thick you like it)
Salt and Pepper
Place the basil, garlic and pinenuts into the pestle and mortar and start to grind to a paste......adding oil as you go
When into a paste stir in the parmesan and check the seasoning
Place all the ingredients apart from half the oil into a food processor and blitz to a paste, then with the machine on gradually add the rest of the oil
Check the seasoning
The basil can be replaced with parsley to make a vibrant variation or when in season substitute half the basil for wild garlic. The basil can also be replaced with sundried tomatoes to make an intense sundried tomato pesto