My pesto recipe is the same I have used for years, I have forsaken the pine nuts at present due to just starting on induction (will be one of the first things I re introduce) i haves herb cutting board and start by cutting the garlic and basil, I do it in small amounts at a time I use 4 handfuls of basil leaves and 1 garlic glove, I add to pestle with a pinch of salt and gently use the mortal to bruise (apparently more flavoursome) I would have normally added pine nuts that had been under the grill for a minute, but as I said in early induction so left out, I then add 1/2 handful of fresh grated Parmigiano-Reggiano, and add some olive oil (not sure of amount I just add so it looks like a pesto consistency) and slowly stir, I then add 1/2 handful of Parmigiano-Reggiano, and add little bits of oil, that has to be extra virgin olive oil!!! And stir until you've got the best taste for yourself, I know some people add more garlic I like mine to have a subtle garlic flavour.. X can't wait to be able to add pine nuts back, they are so yummy, without still tasty and as cooking with it not so noticeable xx