Pesto is so useful. You can mix it with a bit of pasta-water to use as a pasta sauce with mushrooms or chicken, or you can nibble a slice of baguette or toast spread with goat's cheese topped with this great green stuff. And it keeps so long in the fridge! Best used with basil picked minutes earlier from your garden, you can also use the packaged-fresh variety. Consider yourself warned - this stuff is addictive.
3 or 4 handfuls of fresh basil leaves (you can include stems, but it gets a little stringy)
3 - 4 Tbsp. olive oil
2 cloves fresh garlic
Sea salt to taste
Splash of lemon juice
1/4 c. parmesan cheese
1/2 c. pine nuts - expensive but don't try to substitute
Add all ingredients to your food processor and blend until everything is incorporated into a thick paste. Alternatively, put everything in a large bowl and puree with a hand blender.
Don't be afraid to add a little more of this and a bit more of that. More oil means a more spreadable mixture. More garlic means no one will want to kiss you for the rest of the day. Taste as you go, and you will have the perfect pesto!
Store in a mason jar with a tight-fitting lid, in the fridge. It will keep for I daresay a month - if it's not already eaten by then!
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