Pesto

Serves 4

1/2 a clove of garlic, chopped
sea salt and freshly ground black pepper
3 good handfuls of fresh basil, stalks and all
a handful of pine nuts, lightly toasted
a good handful of freshly grated parmesan cheese
evoo
optional: small squeeze of lemon juice

Pulse the garlic, basil, and a pinch of salt in a food processor.
Add a bit more garlic if you like, but I usually stick to 1/2 a clove.
Add the pine nuts and pulse again.
Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil - you need just enough to bind the sauce and get it to an oozy consistency.

Season to taste, then add most of the remaining cheese. Pour in some oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a twang, but it’s not essential.

Grublover comment
Pesto is so useful. You can rub it on roast chicken, spread it on toast, add it to mussels, or fish, or just toss it through some freshly cooked pasta.