Serve this pesto with a nibbles platter.

Ingredients

• 2 tsp minced garlic
• ½ cup pinenuts, preferably toasted
• 2 cups well packed parsley
• ¼ cup grated fresh Parmesan cheese
• ½-¾ cup olive oil (light or virgin)

Method

1. Put the garlic and pinenuts into a food processor and process until finely chopped.
2. Tear the leaves of the parsley up, discarding any stems or tough centre veins and add to the processor with the Parmesan cheese.
3. Gradually pour sufficient oil down the feed tube until the mixture forms a thick paste. Season well with salt and pepper.

Cooks Tips

- Try Italian parsley here or use a mix of parsley and basil in summer