Blend together basil, pine nuts or cashews, parmesan, garlic and olive oil to make your own pesto. It’s perfect for pizzas, pasta and sandwiches
Prep:15 mins
Serves 8
50g pine nuts or cashewslarge bunch of basil, leaves picked50g parmesan or vegetarian alternative1 garlic clove, chopped100ml olive oil
STEP 1Toast the nuts in a pan over a low heat. Tip into a mini chopper with the remaining ingredients, or use a large pestle and mortar, then blitz or pound into a rough sauce. Will keep for three days in the fridge.
