Pesto Genovese

Not many people dislike pesto, but I have a friend who does. This recipe, though, she loves.

Ingredients:

• 50g basil leaves
• 1 garlic clove
• 50g pine nuts, lightly toasted
• 125ml extra virgin olive oil
• 25g grated parmesan

Put the basil leaves into a mortar and bash them witht he pestle until they become a pulp. Add the garlic and nuts and bash repeatedly. Using a metal spoon, stir in the olive oil, followed by the cheese. Add salt if necessary, but bear in mind that Parmesan is salty.

To store pesto, pour into a sterile jar and top with a bit of olive oil to seal. It will last up to three weeks in the refrigerator.

Note! Never heat pesto, simply stir into a hot drained pasta.