Pesto

2 large bunches of basil or other herbs picked of their stalks 
115g/4oz grated Parmesan 
85g/3oz pine kernels 
2 large cloves of garlic, peeled 
300ml/½ pt olive oil (depending how thick you want it) 
salt and pepper 

Place all of the ingredients in a food processor and blend to the desired consistency. 

If freezing, it is probably best not to add the parmesan to it till it is defrosted. Also add less oil and thin it out with extra oil if needed after defrosting.  

The pine kernels can first be toasted if wished.

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