Pesto
½ clove garlic
3 handfuls of fresh basil leaves
1 handful of freshly grated parmesan cheese
1 handful pine nuts
A little salt to taste
Olive oil
Makes about the same amount as a tub of fresh pesto from the supermarket. Enough for 4 portions of pasta
1. Warm the pinenuts in a small frying pan. You want them warm enough to release the flavour but not toasted brown.
2. If making by hand, pound together the garlic, salt and basil leaves in a pestle with a mortar. Then, add the pine nuts and pound some more.
3. Add most of the parmesan and little oil and mix to a loose pasty consistency, adding a little more oil if necessary and the rest of the parmesan.
4. Or, put the garlic, salt and basil leaves in a food processor and pulse a few times.
5. Add the pine nuts and parmesan cheese and pulse until well mixed.
6. Drizzle in the olive oil until the pesto reaches and loose pasty consistency.
7. This pesto freezes will in individual portions. Useful for a bowl of pasta.
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