Basil Pesto

Fresh basil doesn’t last long in the fridge so making basil pesto is a good idea. It’s easy and delicious tossed with pasta.

Makes 2 x 212 ml jars of basil pesto

• 160 g fresh basil
• 4 garlic cloves
• 100 g pine nuts
• 250 ml olive oil
• salt to taste
• 100 g Parmesan cheese (50 g per jar)

Put basil, garlic and pine nuts in a food processor and blitz until smooth. Add olive oil to basil mixture in a thin stream while the motor is running. Season with salt. Spoon into sterilised jars and close tightly. Keep in the fridge for up to a week. Add 50 g grated Parmesan cheese to each jar just before using.