Place the basil in the food processor and add the pine nuts and grated Parmesan. Blitz in short bursts until finely chopped.
Add the oil and blitz again briefly to blend. Season to taste with a little salt.
That's it, the pesto is now ready to use, or alternatively transfer to a sterilized jar, level the top and pour over a little extra oil to cover. Store in the refrigerator for up to 5 days
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper as amounts added will vary.)Cook's tips:
Make sure you dry the basil leaves well.
Blitz in short burst so that the pesto retains some texture.
For the best flavour choose a good quality oil.
You can use this basic recipe to make other flavoured pestos, such as rocket, watercress or coriander pesto, although this classic basil pesto remains my firm favourite.