• 1 bunch basil

• 1 or 2 garlic cloves, roughly chopped

• 2 tablespoons pine nuts

• Approximately 4 tablespoons Extra Virgin Olive Oil

• Pinch of Salt

• 1/4 cup grated parmesan (if freezing don't add prior to freezing, add after defrosting)

1. Remove basil leaves and wash & dry well. Place into a food processor.

2. Put the pine nuts into a cold small frying pan and cook over a gentle heat. Once browned pour into the food processor with the basil

3. Pour 1 tablespoon of oil and chopped garlic into the frying pan. Put back on a gentle heat and fry only until you can smell the garlic cooking. Do not brown or burn the garlic.

4. Pour the garlic and oil into the food processor.

5. Blitz on high for a few seconds. Add 1 tablespoon of oil, then blitz again. Add another 2 or so tablespoons of oil and blitz again until a paste forms. Add salt to your taste.

6. If you are eating it straight away add the Parmesan. If you are freezing do not at the Parmesan at this stage and place 2 tablespoons into a snap lock bag.

To serve add cooked pasta, along with cherry tomatoes, cucumber, salt & pepper.