From the garden to the pot 5 (Pesto Genovese)


Pesto Genovese

2 large handfuls basil leaves (about 4 cups)
2 fat cloves of garlic
  a pinch of salt
60ml  toasted pine nuts
60ml grated parmesaan cheese
  Mix all the ingredients in a pestle and mortar.


  1. Pound to form a course paste. Add 100ml olive oil in a thin stream while pouring.
  2. Use in a pasta, to garnish soup and flavour stews.
  3. It is delicious on gourmet sandwiches.

Tips from the Chef
Sweet basil thrives with tomatoes, cucumber, salad leaves and spinach – and attracts butterflies to your garden.