by William Leigh

Nothing tastes like homemade pesto on your pasta. Certainly not the supermarket jars! Lower in salt and fresh tasting, dollop generously on pasta or spread onto baked fish or chicken.

This recipe makes a bit batch so try freezing it in ice cube trays to use whenever you need it.


Buyer's guide

Basil is widely available in supermarkets; look for bright green leaves with no hint of wilting or black spotting. Dried basil retains little of the aroma and flavour of fresh basil, so is of limited use in the kitchen.