Classic Basil Pesto

The real thing, made when your basil plant is threatening to bolt. No food processor — a mortar and pestle gives it a rougher, better texture. Freezes perfectly.

Ingredients

• 60 g fresh basil leaves (about 2 big plants)
• 50 g pine nuts, lightly toasted
• 2 cloves garlic
• 50 g parmesan, finely grated
• 120 ml good extra virgin olive oil
• 1 pinch flaky sea salt

Method

1. 1

   Pound garlic and a pinch of salt in a mortar until it becomes a paste.

2. 2

   Add pine nuts and pound until roughly crushed — you want some texture, not a smooth paste.

3. 3

   Add basil leaves in batches, pounding and rotating the pestle to bruise and break them down.

4. 4

   Stir in the parmesan, then slowly add olive oil, mixing as you go, until you have a loose, slightly coarse sauce.

5. 5

   Taste and adjust seasoning. Store in a jar topped with a thin layer of oil to prevent browning. Keeps 1 week in the fridge, 3 months frozen.