• 50g (2oz) basil
• 30g (1oz) pine nuts, toasted
• 3 cloves garlic, crushed
• 85ml (3fl oz) olive oil
• ½ lemon, juiced
• Salt and freshly ground black pepper
1. Put the basil, parmesan, garlic and pine nuts into a food processor and season well.
2. Whiz together, and with the motor still running pour the oil in until the pesto thickens.
3. Use within one week.
Recipe & Photography By Anna PettigrewEnjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
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