Pesto

I am lazy. I am lazy enough that home-made pesto is something I wouldn't normally think to make; it's easy enough to pick some up from the Italian deli or, failing that, a jar from the supermarket. Our organic box this week had a big bunch of basil in which needed using up, so in a fit of domesticity I decided to give making my own a try. It really is very easy to do and I think I may even stick to making it from fresh in the future; it has a much more vivid colour and fresh taste when it's just made. One last thing: excuse my very rough measurements, as I was making it up as I went along.


Makes enough to fill a small kiln jar

A large bunch of basil
A handful of pine nuts
A half-handful of Parmigiano-Reggiano
Olive oil, probably around 100ml

Put the basil, pine nuts and parmesan into a food processor, and blitz until everything's smooth. Start adding the oil, and keep checking the consistency of the pesto; you're looking for a fairly runny paste, but stop adding oil before it becomes entirely liquid. When it'd done, spoon the pesto into a sterilised jar, and pour a thin film of oil over the surface, which should stop the top layer discolouring over time. In the fridge, it should last for a couple of weeks.