Basil pesto, you cannot get it wrong - it's so simple and so good! This sauce comes from Genova, the capital of Liguria in the North of Italy.
All you need is some fresh basil, garlic cloves, a good extra virgin olive oil, pine nuts, parmigiano and pecorino. Head to our food blog for advice on how to pick the best olive oil.
Makes 10 portions
TIP. The traditional recipe uses a pestle and mortar but you can use a food processor. The difference is that the speed of the machine and the engine will warm up the sauce therefore it will change the colour of your pesto to brown as the basil becomes warm. Our tip is to keep the food processor in the freezer for 10 mins before you start making your pesto as this will help keep the mixture cool and maintain a nice green colour to the sauce.