Easy Basil Pesto

A classic basil pesto - quick to make and a great way to use up a big bunch of basil from the farm.

Ingredients

50g fresh basil leaves
2 garlic cloves
45g pine nuts (or walnuts)
50g oz parmesan, grated
100ml olive oil
1/2 lemon, juiced
1/4 tsp salt
1/4 tsp black pepper

Method

Toast 45 g pine nuts (or walnuts) in a dry frying pan over medium heat for 2-3 minutes, stirring often, until lightly golden and fragrant. Tip onto a plate to cool slightly.

Put 50 g fresh basil leaves, 2 garlic cloves, and the cooled 45 g pine nuts (or walnuts) into a food processor or blender. Pulse a few times to break everything down roughly.

With the processor running, slowly pour in 100ml olive oil until you get a coarse, spoonable paste, it doesn't need to be perfectly smooth.

Stir in 50 g parmesan, grated, 1/2 lemon, juiced, 1/4tsp salt, and 1/4 tsp black pepper by hand. Taste and adjust add a touch more lemon or salt if needed.

Spoon into a jar and use straight away, or keep covered with a thin layer of olive oil on top to stop it browning.

Notes
Toasting the pine nuts for 2-3 minutes in a dry pan first (let them cool slightly) adds a noticeably richer flavour. Keeps in the fridge for about a week under a thin layer of olive oil, or freezes well in an ice cube tray for handy small portions.