Pesto's are a great way of using up the summer surge of fresh garden herbs.
Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally.
Using either a food blender or pestle and mortar, pulverise all the ingredients. Process until you have a texture you are happy with. If dry, add more rapeseed oil. Season to taste.
Can be stored in a fridge for up to 7 days or divide what you want to freeze between ice cube trays using a couple of teaspoons. Wrap in cling film and freeze.
Absolutely fabulous with pasta, fish or in a panini or simply mix with mayonnaise for a delicious pesto dip.