Fresh Pesto

  • Fresh basil – lots
  • Pine nuts (or other milky nuts like cashew or almond – pine nuts are really expensive)
  • Parmesan cheese
  • Olive oil
  • Garlic
  • Salt
  • 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.