This is so much better than pre-made stuff once you try it the stuff out of a jar will taste like vinegar. So tread carefully, there is no going back.

Ingredients
Bunch of basil
2 large handfuls of grated parmesan
1 large handful of toasted pine nuts
1-2 garlic cloves
Extra virgin olive oil
Salt and pepper

1. You can use either your little blitzer a mortar and pestle or a magimix if the day comes when you make that excellent investment. Basically put everything in together (except olive oil) and bash up or blitz. Whatever method you use pre-chop the garlic small or crush in a garlic crusher. One other bit of prep, if you don’t have pre-toasted pine nuts spread them in a dry frying pan and put on the heat leave them still till they start to brown then shoogle. When a little browned tip onto plate to cool.

2. If you use a blitzer shove it all in, if you use the mortar then I would start with basil and pine nuts as their texture will help break down the basil. Then add the cheese and season.

3. Whichever method you use you will end up with green-looking crumbs, start pouring in the oil slowly and stir it through till the pesto is the consistency you are looking for. Season with salt and pepper.

4. You can use to stir into pasta as it comes, or drizzle on other dishes, red pasta sauce, pizza, soups pretty much improves anything. Stores great in an old jar or kilner if you have one, squeeze in a little lemon to keep the colour and stir before next use. Might need more oil then too.

Done. Not great for a date if you go long on the garlic….But hey, you have other more pressing issues to think about with your face and stuff anyway if you go on a date so I wouldn’t dwell. Later.