Fresh basil pesto

makes a 500ml jar INGREDIENTS

● 4 garlic cloves

● Sea salt

● 100g pine nuts

● 150g basil

● 100g Parmesan

● 300ml extra virgin olive oil

1. Peel and bash the garlic in a pestle and mortar with a pinch of sea salt.

2. Heat a small dry frying pan over a low heat. Toast the pine nuts until golden, shaking occasionally so they don’t catch.

3. Put the bashed garlic and pine nuts in a food processor with the basil, Parmesan and olive oil, and whizz until smooth. Simply season to taste and store in a sterilised jar.