Makes 250ml, 10mins Preparation, 5mins cooking
Pesto is very versatile. You can add it to freshly cooked pasta, spread onto white fish before baking, serve with grilled chicken or spread on bruschetta.
• 50g pine nuts
• large bunch of basil
• 50g parmesan (or vegetarian alternative)
• 150ml olive oil, plus extra for storing
• 2 garlic cloves
- Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.
- Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.