This delicious Italian dip is great slathered on pasta and fish.
Lightly toast the pine nuts in a non-stick pan over a medium heat. Grate the Parmesan and finely chop the basil, garlic and pine nuts. Pop them into a bowl with the black pepper and possibly a small pinch of salt if it needs it. Pour in some of the olive oil - just enough to make everything bind together. Place in a jar, and cover the pesto with a thin film of oil. It should keep for a week or two in the fridge.