Jono & Jules do food & wine

Basil has come into season and is plentiful so we had to make a pesto. There’s likely to be a second batch next week too! We make pesto in a pestle and mortar but you could also use a food processor.

Pesto – enough to serve 4 with pasta

• 50g pine nuts
• 50g basil leaves
• 1 garlic clove, crushed
• 100ml olive oil
• 25g Parmesan

Toast the pine nuts in a dry frying pan until lightly coloured, then remove from the pan and leave to cool.

Pound the basil in a pestle and mortar with a pinch of salt, some coarse ground black pepper and the garlic. When the basil has broken down, add the pine nuts and pound until finely crushed. Stir in the oil and Parmesan, then season to taste. Cover with a layer of oil and store in the fridge.

(Original recipe from the Hairy Bikers Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017).