Basil Pesto

With some relatively fussy big children, I love to keep a pot of fresh pesto in the fridge for the midnight raid to soak up wine or the munchies when they get up too late… its always a winner and everyone loves it! Super easy to make and very satisfying … and very rustic….

makes a pot

big bunch of fresh basil

good handful of fresh cut parmesan - you can go half parmesan and half pecorino….

handful of lightly toasted pinenuts

a good glug of extra virgin olive oil

1 small garlic clove

salt and pepper

In a small processor pop your parmesan in and whizz until finely chopped, add your garlic and pine nuts. Add a good glug of olive oil to loosen it and then half of your basil with some more olive oil. Pulse until the basil has collapsed and the olive incorporated. Add some pepper and a wee bit of salt, in needed, be careful as the parmesan is quite salty, add more oil if not loose enough, pop in a kilner and enjoy… xxx