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Classic basil pesto
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If you're growing your own basil on your window ledge or in your garden, why not wash the leaves and use it in this sauce. Basil is great for stirring through warm fresh pasta, spreading on your cheese toastie or making into a salad dressing. Pecorino or Grana Padano cheese also works if you don't have enough Parmesan.
50g toasted pine nuts
2 cloves garlic
80g basil leaves
50g freshly grated Parmigiano Reggiano
125ml extra virgin olive oil
1. Place most of the pine nuts in a small food processor with the garlic and whizz until finely chopped. Add the basil and grated cheese and whizz again. Finally add the olive oil and whizz until creamy and smooth. Season to taste then stir in the reserved pine nuts.
Cook’s tip: If using untoasted pine nuts, warm them in a small frying pan for 3-4 minutes, shaking the pan often, until golden.
Typical values per serving: