For the parsley pesto

30g/1oz flatleaf parsley leaves (no stalks)

1tbsp garlic infused oil

40g/1½oz freshly grated parmesan

30g/1oz pine nuts

75ml/2½fl oz extra virgin olive oil



Put all the ingredients except the oil and salt into the food processor.

 Whiz for a second or two, add the oil and a little salt. Taste and correct seasoning.

Recipe adapted from: Good Food

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