4
For the pesto, add the herbs, garlic, olive oil and pine nuts to a blender or food processor and blitz until a coarse paste is achieved. Transfer to a bowl, stir in the Parmesan and mix in enough extra virgin olive oil to reach your desired consistency. You will need approximately 250g for the final dish - the pesto is best eaten fresh, but will last for up to 48 hours if covered and refrigerated