Make this easy pesto recipe and give as a gift with a packet of really good pasta and our tapenade.
Ingredients
- 25g fresh basil
- 150ml extra-virgin olive oil, plus extra to store
- 25g pine nuts
- 2 plump garlic cloves, crushed
- 50g Parmesan, finely grated
Method
- 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.
Chef's tip
Store in fridge, covered in layer of oil for up to 1 week, although the fresher the better as it will discolour a bit.