Pesto

NEVER buy this from a shop. 

ONLY eat it in spring/summer. MAKE it yourself.

Mum used to hand chop the basil on a wooden board, and it would be a super bruised leafy delight. 

Made properly, it is like a first kiss, explosive and exciting. 

Store bought, for me, is like kissing someone with a hangover. 

180g of pine nuts toasted in the oven or pan and cooled (they just need to get excited, not browned)

1 bunch of basil leaves, picked

1 clove of garlic, crushed 

1ts salt, maldon

1/2c parmesan, grated

1/4c extra virgin olive oil

1ts lemon juice

cracked pepper

Method

BLITZ - altogether, all at once, in a food processor. 

Put in a jar, cover with more EVO oil, lid on, in the fridge. 

Have with penne & cream, on toast wITH summer tomATOEs, drizzled on zucchinis and burrata, with grilled chops or just on a spoon, in your mouth.