This basil classic is great tossed with green salads, drizzled over a plate of fresh sliced tomatoes, on fresh roasted crusty bread, or over hot fluffy baked potatoes.

• 1 1/2 cups loosely packed fresh basil leaves
• 1/2 cup loosely packed flat leaf parsley
• 1/2 tsp finely chopped fresh oregano
• 1 clove garlic
• 1/2 tsp grated lemon zest
• 2 Tbsp lemon juice
• 3 Tbsp dry white wine
• 1/2 cup freshly grated Parmesan or Asiago cheese
• 2 Tbsp pine nuts
• 6 Tbsp fruity olive oil
• salt and freshly ground pepper