Basil pesto

This is my go-to basil pesto recipe that I’ve made countless times. This will make a big batch so you can freeze half of it to use another time. Half is enough to serve 4-5 with pasta. I also like to use pesto on any kind of roasted veggies, grilled fish, risotto - loads of things as it’s so versatile and adds a spike of flavour to make a dish more interesting.

Ingredients

• 90g fresh basil

• 1 small clove garlic

• 2 tbsp lemon juice

• 6 tbsp olive oil

• 60g pine nuts

• 15g grated parmesan

• 1/2 tsp sea salt

Method

• Put the parmesan in the food processor and blitz for a few seconds until crumbled, then add the pine nuts and repeat.

• Put in the rest of the ingredients and pulse until you have a rough paste-like texture.