Basil Pesto

Serves 2

Stir pesto through freshly cooked pasta, top with rocket, Parmesan and tomatoes for a simple, summery meal.

Ingredients

  • 50g basil leaves
  • 30g pine nuts, lightly toasted
  • 30g Parmesan cheese or vegetarian alternative, grated
  • 1 clove of garlic, peeled
  • 75ml extra virgin olive oil
  • salt and black pepper
  • small squeeze of lemon juice, optional

Instructions

Food processor method

  1. Whiz together the basil, pine nuts, Parmesan and garlic, and with the motor still running, pour in the olive oil until the pesto thickens. Season to taste and add a small squeeze of lemon juice.

Hand method

  1. Pound the basil, pine nuts and garlic in a pestle and mortar. Turn the mixture into a bowl and stir in the Parmesan and olive oil. Season to taste and add a small squeeze of lemon juice.

Tip: Your pesto can be stored in the fridge in a lidded container. Top with a little olive oil to prevent drying.