- Fresh basil – lots
- Pine nuts (or other milky nuts like cashew or almond – pine nuts are really expensive)
- Parmesan cheese
- Olive oil
- Lemon juice
Toast the pine nuts and whizz everything up in a majimix. You can make this using a pestle and mortar – in which case start with the nuts, then the basil and grind to a paste before adding the other ingredients.
You can make pesto with wild garlic leaves instead of basil (in which case you don’t need any ordinary garlic).
It can keep for a couple of days in the fridge, but really is best fresh. If you are keeping it put it in a small container with a lid or ramekin with cling film over it to keep it from oxidising too much.