This home made pesto is so much nicer than shop brought so make some for yourself at the same time as you’re making it to give away.

It’s important to toast the pine nuts before adding them to the pesto, as they add a lot of flavour. Do this in a dry frying pan over a low heat and watch closely so they don’t catch and burn. Leave to cool on a cold plate completely before using.

Makes one medium jar

50g fresh basil leaves

½ tsp lazy garlic, you can add more if you prefer

50g toasted pine nuts

125ml extra virgin olive oil

50g fresh parmesan cheese, grated

Method

Put the fresh basil into a small food processor and pulse to a pulp.

Add the garlic, toasted pine nuts, and whizz again to combine.

Stir in the oil and parmesan cheese.

Store in a sterile jar, topped up with a little olive oil to seal.

Will keep in the fridge for up to 3 weeks.