Pesto

1. 1

   Holding the basil by it's stalks, gently swish the leaves in a bowl of cold water.

2. 2

   Pick off the leaves from the stalks and dry them n kitchen paper without bruising them.

3. 3

   Now you need to reduce the leaves and salt to a smooth puree-use a pestle and mortar or a food processor for this.

4. 4

   If using a pestle and mortar (wood is best) press and grind the basil against the sides, rather than bashing downwards, and work from the edges inward.

5. 5

   Salt will be your friend at this stage; it's grittiness helps you with the pounding.

6. 6

   Once you have the leaves gently but reasonably mushed, add the oil.

7. 7

   Begin to pour in the oil slowly and stir until you have a smooth creamy texture.

8. 8

   Now work in the garlic, add just enough so that it can be tasted without being over powering.

9. 9

   Tip in the pinenuts and cheese and blend in these.

10. 10

    Keep going until the mixture is smooth and no longer stringy.

11. 11

    Season to taste with salt and pepper to taste, bearing in mind that parmesan is quite salty and that raw garlic already gives a hot sensation in your mouth.

* Per serving · 4 servings · Values may vary.

No additional tips available.