PESTO*

Pesto is a pounded sauce made with pine kernels, basil, Parmesan, olive oil and garlic It came from Northern Italy. The word pesto comes from pestá/ pestare which means pounded; we get the word pestle from the Latin version of the same word. I am a fan of the original, but, have recently been venturing out: rocket and almond; watercress and walnut, basil & parsley with pine kernels.

Until quite recently, pesto was a pasta sauce... punto! But it doesn't have to be: you can spoon it over: chicken; fish, bruschettas, roasted veg, salads, et cetera, etc.  Just like the late, great Keith Floyd's 'PINK FLOYD'... red mullet with Pesto.

makes plenty

none - 1/2 garlic clove... you don't want it to steal the show.

3 handfuls basil leaves ( no stalks)

1 handful Parmesan

1 handful pine kernels; lightly toasted

olive oil

lemon juice

Maldon sea salt

freshly ground black pepper

1. In a large mortar, pound the garlic with a pinch of salt and pepper to a cream.

2. Tear the leaves up a little and pound them in; a few at a time.

3. Pound in the pine kernels

4. Transfer to a bowl and drizzle in enough olive oil to create a glossy sauce.

5. Stir in the Parmesan. Correct the seasoning and add the lemon juice to taste.

N.B. when transferring unused pesto to a clean jar: tap down to remove air pockets before covering with a layer of olive oil. Screw on the lid and it will keep for a few weeks in the fridge.