Method:

Heat 3 tbsp of the oil in a frying pan add the pine nuts and cook for 1 to 2 minutes stirring until golden. Stir in the garlic and cook for 30 seconds and then leave to cool.

Place the pine nut and garlic mixture in a food processor together with the remaining ingredients. Blend slowly until thick but not too smooth.

Season to taste. Serve tossed into fresh cooked pasta. Can be stored in a screw-top jar in the fridge for up to 1 week.