Classic Basil pesto

Make a big batch of basil pesto while it's in season. Double or quadruple the recipe, split into little containers or ice cube trays and freeze for later in the year when you're missing the classic summer taste of basil. Stir through pasta, use as a superdouper sandwich flavour bomb or dollup into your soup!

1/4 cup pinenuts
1 1/2 cups Salty River Farm basil
2 garlic cloves
3/4 cup shredded or grated parmesan
5 tbsp olive oil

Toast the pinenuts in a dry frypan, taking care not to over brown.

Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. Add more oil until you reach desired consistency.

Can be frozen for 6 months.