Pesto

Method

1. Preheat the oven to 170°C/325°F/gas mark 3.
2. Place the pine kernels on a baking tray an toast lightly for 5-10 minutes, until slightly golden in colour. Set a timer to avoid burning the nuts
3. Place the garlic, sea salt and half the basil in a food processor or blender
4. Add the oil and pulse until the mixture is a smooth paste
5. Add the remaining basil and the toasted pine kernels to the food processor and pulse, leaving larger chunks of pine kernels and basil
6. Add more oil if the mixture is too stiff
7. Place in a mixing bowl and fold in the grated parmesan and pecorino (if using).
8. Season to taste

Tips

If not eating immediately, pesto can be stored in an airtight container in the fridge for several days.

There are lots of variations to try with pesto. Walnuts and pistachios work well as an alternative to pine kernels. Rocket or blanched kale works as a great substitute for basil. If you are avoiding cheese, you can leave it out and add a tablespoon of fresh miso, to add a more savoury richness to the recipe.