Homemade pesto

MAKES 250ml jar PREP 5 mins COOK 15 mins EASY V

50g pine nuts (or use almonds

or cashews)

80g basil or other soft herbs 50g grated parmesan or

vegetarian alternative 150ml olive oil

2 garlic cloves

1 Heat a small, dry frying pan over a low heat and toast the pine nuts until golden, shaking the pan occasionally.

2 Put the nuts in a food processor with the basil, parmesan and olive oil. Peel the garlic and add this, then whizz until smooth. Season. Will keep in a sealed jar in the fridge for a week.

PER SERVING (1 tbsp) 88 kcal • fat 9g • saturates 2g • carbs 0g • sugars 0g • ibre 0.1g • protein 1g • salt 0.04g