The kitchen windowsill was starting to resemble a mini jungle. The basil plant I’d bought because they didn’t have a small packet had been doing some serious growing but it felt wasteful to just bin it so I thought I’d give making pesto a whirl. News just in… it’s super easy, delicious and keeps really well in the fridge. Here’s mine, the recipe and the how to…

2 oz (50 g) fresh basil leaves
1 large clove garlic, crushed
1 level tablespoon pine nuts
6 tablespoons extra virgin olive oil
1 oz (25 g) Pecorino Romano, grated

If you have a blender, put the basil, garlic, pine nuts and olive oil together with some salt in the goblet and blend until you have a smooth purΓ©e. Then transfer the purΓ©e to a bowl and stir in the grated Pecorino cheese.

If you don’t have a blender I say buy pesto! Delia says use a pestle and mortar to pound the basil, garlic and pine nuts to a paste then stir in the other ingredients. The choice is yours!