Classic basil pesto

delicious. tips

1. To use:
   1. As well as stirring it into pasta, add a teaspoonful to a bowl of minestrone soup for an instant flavour boost.
   2. Spread onto griddled bruschetta and top with fresh ricotta for a tasty starter.
   3. Slather over chicken breasts or a piece of white fish, wrap in prosciutto and bake for a simple supper.
   4. When cooking mussels, add a couple of teaspoons to the broth.
   5. Stir into crème fraîche or mascarpone and use as a dip with spring veg.
   6. It’s perfect with simple antipasti such as mozzarella, tomatoes, prosciutto and crusty bread.
   7. Stir it into mashed potato for a great flavour.

2. To store: Put the pesto in a sterilised jar and cover the surface of the pesto with a layer of olive oil. Top with a lid or cling film and keep in the fridge for up to 1 week.

   To freeze: Leave out the Parmesan, spoon into ice-cube trays and open-freeze. Tip into freezer bags and keep frozen for up to 3 months. To use, defrost the required amount and stir through some Parmesan.