- 200g Parmesan cheese
- 2 big bunches of fresh basil (60g each)
- 2 cloves of garlic
- 100g pine nuts
- 100g blanched almonds
- 1 lemon
- 100ml extra virgin olive oil
Break the Parmesan into a food processor (discarding the rind). Rip in the leafy basil, discarding only the tougher base of the stalks. Peel and add the garlic, and tip in the pine nuts and almonds. Finely grate in the lemon zest, squeeze in all the juice, and pour in the oil. Blitz until fairly fine in consistency.
The fresh pesto will keep well in the fridge for up to 3 days, and it freezes brilliantly. The easiest thing to do is roll the pesto up in greaseproof paper to make a log. Put it into the freezer for 2 hours, then, before it gets too hard, remove, unwrap and slice into the appropriate number of portions. Re-shape, re-roll and re-wrap, then put it back into the freezer – it’ll be good for at least 3 months.