Whether it’s an addition to a sandwich or coating pasta you can’t beat homemade pesto.  It will keep in the fridge for up to a week or can be frozen.

Makes approximately half a jam jar.

Large bunch of basil including the stalks
2 garlic gloves, peeled
50g pine nuts
50g parmesan, grand padano or pecorino, chopped or grated
150ml olive oil or extra virgin
Salt (optional)

Place all the ingredients in a food processor and blitz to your desired consistency.  Add extra salt to suit your taste.

Handy Hints
Use walnuts instead of pine nuts or even cheddar cheese!

Perfect mixed with mayonnaise in a chicken sandwich.