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Pesto is super simple to make, there really is no need to buy a ready made one. Make the most of the basil season and stock up.


• 4 large handfuls fresh basil leaves, ideally organic

• 60g pine nuts – or 100g if not using cheese

• 2 large or 3 small garlic cloves

• 125ml extra virgin olive oil

• Juice of a small lemon

• 3 tbsp freshly grated pecorino cheese – optional

• Small pinch sea salt


Lightly toast the pine nuts in a dry frying pan, keep an eye on them as they burn easily. Then place the toasted pine nuts and basil leaves in a food processor, and pulse until chopped into small pieces. Add in the olive oil, lemon juice, garlic and sea salt, and blend well. Add in the grated cheese and pulse a few times to mix it through. If you’re not using the cheese, add a small pinch extra sea salt to compensate. Taste and add extra oil, lemon, seasoning or cheese accordingly.