Pesto Sauce

serves 4

1 clove of garlic

3 handfuls of fresh basil

1 handful of pine nuts

1 handful of grated Parmesan cheese

good olive oil

sea salt and freshly ground black pepper

squeeze of lemon juice

1.Toast the pine nuts and leave to cool.
2.Chop the garlic and place in your food processor along with the picked basil leaves, toasted pine nuts and a good handful of Parmesan cheese.

3.Add a little olive oil and pulse the mixture adding more oil until you reach the desired consistency.
4.Finish off with sea salt and freshly ground black pepper and a squeeze of fresh lemon juice.

5.Any unused Pesto can be stored in a sterilised jar (boiled for 10 minutes). Pour a little olive oil to cover the surface of the sauce.