Minimalist pesto

This method is minimalist in that it doesn’t need any special equipment like a food processor. If you do have a food processor or a mortar and pestle by all means use them.

Brilliant on sandwiches or dolluped in soups. Very good mates with anything tomatoey. Also lovely with avocado on toast. Drizzle with some more oil and keep in the fridge for up to a week.

1 large bunch basil, leaves picked

1 clove garlic, peeled & finely chopped

1 handful pinenuts

2 large handfuls grated parmesan

extra virgin olive oil

Wash and dry your basil then place in a clean plastic bag. Pound with your fist or a meat mallet until the leaves are bruised – this help release the basil aroma and makes it easer to chop in the next step.

Place bruised basil, garlic and pinenuts on a large chopping board.

Chop and keep on chopping until everything is finely chopped and starting to look like gremolata. Transfer to a mixing bowl and stir through enough olive oil to make a rough paste.

Stir through cheese. Taste and season.