Basil Pesto

A jar of this in the fridge will make dinners a doddle. A slick of pesto has the ability to turn any meal into something memorable.

MAKES A JAR

2 tablespoons pine nuts

100g basil

50g parmesan grated

300ml of olive oil

1 teaspoon of salt

pepper

Preheat the oven to 180°C

On a baking tray, dry toast the pine nuts for 5–10 minutes in the oven till nicely golden. Keep a close eye on them as they can burn in a jiff.

Once toasted, allow to cool and add to a blender with the rest of the ingredients. Blitz and season to taste.

Store in a jar, in the fridge for up to 2 weeks.