basil or sage pesto

50g basil leaves (2 big handfuls) / 25g sage leaves (2 small handfuls)
30g pine nuts
30g parmesan cheese, freshly grated
1 clove garlic, peeled and crushed
100ml olive oil
1 tsp Maldon salt
freshly ground black pepper

Put the basil (or sage) into a food processor and pulse few ties. Add the parmesan, garlic, pine nuts, salt and pepper pulsing a few more times.
With the motor running, pour the oil in until the mixture is well combined but still chunky