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