Pesto

1 bunch basil leaves, washed and leaves removed from stems
2 tbs pine nuts, toasted and cooled
1/2 cup good olive oil plus more for the mushrooms
1/2 clove garlic
Parmesan cheese, two chunks

Place the basil, pine nuts and garlic in the food processor. Process until smoothly combined. Slowly pour the olive oil through the food processor funnel while the motor is running. For this recipe we want quite an oily pesto, you may need to add a little more oil.

Other ideas.

Use pistacchio rather than pine nuts.
Mersey Valley cheese rather than Parmesan
Use toasted almonds rather than pine nuts
Serve with toasted flaked almonds
Serve with blistered baby tomatoes
Serve with a splodge of butter