Celebrity chef
Matthew Drennan
delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.
Serves 4

Pesto recipe

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Ready in 15 minutes

25g fresh basil
150ml extra-virgin olive oil, plus extra to store
25g pine nuts
2 plump garlic cloves, crushed
50g Parmesan, finely grated


1. Put the basil, oil, nuts and garlic into a food processor and blend to a paste. Season well and transfer to a bowl.
2. Stir in the Parmesan. Put into a small bowl or jar, then top with a film of olive oil.

Pesto recipe
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