Basil is traditionally used as the main ingredient with pesto but this recipe also works well with spinach leaves or even kale if you’re feeling adventurous. Stir the pesto through some cooked pasta or spread it on some toasted crusty bread and top with chopped tomatoes for a delicious lunch or appetiser.
- 2 handfuls fresh basil leaves
- 1 clove garlic, crushed
- 2 handfuls pine kernels
- 2 tbsp olive oil
- Blend the basil and garlic until they form a smooth paste.
- Add pine kernels and blend again.
- Stir in the olive oil, season with a pinch of salt and serve.