Pesto sauce & dip

I include this recipe because I think it is absolutely delicious on pasta, breads, or as a base for a dip.  It also keeps for up to a month. This quantity makes about the equivalent of 3 jars, but there are no nasty preservatives here. 

150g (5oz) parmesan or pecorino (often cheaper so I go for this!) cheese

100g (3.5oz) pine nuts

2 cloves of garlic

2 bunches of basil

300ml best olive oil

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1.  Use a food processor to blitz the cheese.

2.  Add the pine nuts, garlic and process.

3.  Add the cleaned basil and pour in the oil.

4.  Ready to eat!