Delicious in the summer months when Basil is in season. This Pesto recipe is very easy and so delicious, not just with pasta, but simply drizzled over tomatoes and mozzarella, roast chicken, new potatoes , soups !

I use a really good extra virgin olive oil for Pesto, it makes all the difference.

Servings: 6-8

Cooking time: 10 – 15 minutes preparation

What you’ll need

Food processor or Pestle and Mortar

Ingredients

• large bunch of basil (approx 60g) washed and dried
• 1 clove garlic peeled
• ½ a lemon
• 200g parmesan
• 40g pine nuts toasted until light golden
• 6 – 8 tablespoons olive oil ( use extra virgin )
• salt and pepper

Method

1. To make the pesto put the basil, garlic and pine nuts in a food processor and blitz until you have a smooth paste. 
2. Add the olive oil and half of the parmesan, a squeeze of lemon, a pinch of salt and pepper and blitz again. 
3. Taste and correct the seasoning, adding more salt or lemon juice to taste.
4. Add more olive oil as needed.

Notes

Pesto will keep well in the fridge for up to a week . Add a good drizzle of olive oil on top and put a layer of cling film right on top of the pesto, this helps to maintain the colour and freshness.