Pesto is the thick and aromatic basil sauce which originates from the Ligurian region in the North West of Italy.

It is amazing to think that up to 25 years ago, it was relatively unknown outside that region.

Although reasonable pesto can be sourced in jars, it is so easy to make your own, and the flavour of one which you have lovingly made is a great experience of taste.

The key ingredient is fresh basil. Basil is noble in its name, which comes from the Greek word Basilikos which means belonging to a king.

Although basil grows so well under the hot Italian sun, it is easy to grow in either rich soil or containers placed in a sunny position.

Remove the flower heads to promote leaf growth and to prevent the plant from going to seed and water regularly.

Pesto can be used in many ways. It is excellent stirred through freshly cooked pasta, good with fish, stirred through mashed potatoes or minestrone soup, or simply drizzled over ripe tomatoes and mozzarella cheese.

Pesto Ingredients (to make approx. 100ml) 25g fresh basil leaves 75ml olive oil 10g pine kernels, lightly toasted 1 garlic clove, crushed 25g Parmesan cheese, finely grated Salt and pepper

Method 1 Blend together the basil, olive oil, pine kernels and garlic in a food processor or pound them together using a pestle and mortar.

2 Transfer to a bowl and stir in the Parmesan. Taste and season.

3 Pour into a sterilised jar. Cover the surface with a layer of olive oil and store in the fridge.

Notes

  • Pesto will quickly lose its colour when exposed to air. Each time you use some pesto, clean the sides of the jar and make sure the pesto is covered with olive oil before replacing in the fridge. It is best to use it within 2 weeks.
  • Add a little more olive oil to transform the pesto into a dressing.
  • There are many variations to try: substitute other soft herbs such as mint, parsley, rocket or coriander for the basil; omit the cheese; omit the pine kernels; replace half of the basil with sun-dried tomatoes or roasted red peppers.

Here is my suggestion for a light lunch/starter using freshly made pesto.

Chevre Croutes

Ingredients baguette 3-4 tbsp fresh pesto 1 log shaped goat's cheese (approx. 200g) Olive oil for drizzling Black pepper

Method 1 Slice the baguette into 1cm slices and lightly toast one side under the grill. Remove and spread the un-toasted sides of bread with pesto.

2 Cut a goat's cheese log into 1cm slices and arrange on top of the pesto. Lightly drizzle with olive oil, and grind black pepper over each. Place under the grill for 3-5 minutes or until the cheese is turning golden.

Serve immediately on a bed of mixed salad dressed with a little olive oil and balsamic vinegar.