Handmade Classic Pesto

If you are using a large pestle and mortar to make the pesto, first add the crushed garlic clove with a pinch of salt and pound until smooth. Next, add the pine nuts and pound until they are coarsely crushed. Then, add the chopped basil leaves and pound together with the pine nuts and garlic until you have a coarse paste, then lightly mix in the grated Parmesan cheese using the pestle, followed by all of the extra-virgin olive oil. Taste and add more salt if necessary.

If you're using a food processor to make the pesto, put the the crushed garlic, the pine nuts, the chopped basil leaves, and the freshly grated Parmesan cheese in the food processor and whizz everything until it is coarse. Add a good pinch of salt and the extra-virgin olive oil and taste, adding more salt if necessary.

Pour the pesto into a sterilised jar and cover with 1cm (½ in) of extra-virgin olive oil and store in the fridge, where it will keep for up to three months.

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