Basil Pesto

2 cups of tightly packed basil leaves (substitute for parsley or any herb)

2 cloves of peeled garlic

¼ cup of parmesan

¼ cup of pine nuts (try sunflower seeds for a cheaper alternative)

½ a cup of olive oil

Salt and pepper

Place the basil leaves and peeled garlic cloves into a food processor. Pulse to chop, then add parmesan and pine nuts (try sunflower seeds for a cheaper alternative) and blend to a pulp. While the motor's running, drizzle in the olive oil and process until it forms a smooth paste. Add salt and pepper until it tastes just right. And cover it with a little olive oil to help it keeps its colour.