I’ve wanted to make pesto for years and always kicked myself when buying ready made jars. Like Rawia, I’ve been hooked ever since my first taste. Then this year I planted a few basil seeds and suddenly I had pesto on tap and can’t stop making the stuff. I love it for breakfast, a mid-day snack or for dinner. Sometimes I find myself in the fridge with a small teaspoon, just wanting a nibble of this delicious mixture. I love it.

Pesto is so easy to make, more so if you pop a basil plant in your garden or window sill.

Process.

Chop or pulse your garlic in a food processor and then add the nuts, cheese if using, salt and pepper. Mix until the nuts and garlic are well crushed. Now add the basil, oil and lemon juice and pulse for another minute or so, or until smooth. Stir in the red chilli if using. How easy is that?

Store in sterilised jars, I add a vine leaf to prevent mould, as well as extra olive oil, which keeps out the air. Refrigerate for up to 10 days or freeze for up to 3 months.

Please sir, can I have some more …….

Additional Notes.

If you are making pesto for the winter when you might not have any basil plants, remember that you can freeze it, perhaps in individual ice holders for little hits of the stuff. If so, remember not to add any cheese which doesn’t like to be frozen.