A small handful of fresh sage leaves
A small handful of chopped parsley
3 garlic cloves
1/2 cup grated parmesan cheese
A small handful of pine nuts
Approx 1/2 cup olive oil
A splash of balsamic vinegar
Salt and ground pepper to taste
Place all of the ingredients, except the oil, into the blender. Zap till smoothly cut. Slowly add the oil with the motor running, till you have a smooth mixture, not too runny.
Stir into cooked pasta and serve.
The pesto will keep in a sealed container in the fridge for up to a week.