Never buy pesto again, not now you have this simple recipe, it keeps really well too
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.