Pesto
Ingredients:
A couple of cloves of garlic
Handful of pine nuts (or other nuts)
a generous bunch of basil leaves
Tbsp grated Parmesan
Olive oil
Method:
Toast the pine nuts in a hot frying pan (without oil)
Blitz together the garlic, the toasted pine nuts, the basil, the Parmesan and a generous helping of olive oil.
The pesto paste can keep in the fridge for a couple of weeks - just top up with olive oil so that the paste remains green.
Fun to experiment with different nuts and leaves for a different flavour.