Pesto

We used to like pesto. We would buy the finest available from a jar and smother our pasta with it.  During a trip to Venice we ate the real thing and it was sensational.  After that there was no going back to processed jars, it had to be freshly made with a pestle and mortar and now we don't just like pesto, we love it!  

Ingredients
75g fresh Basil
2 tbsp Pine kernels
1 large garlic clove
0.5 tsp coarse salt
150ml Extra Virgin Olive Oil
60g Pecorino, freshly grated

Method
Pick the leaves and discard the stalks of the fresh basil.

Start by placing the pine kernels in a mortar and grind to a paste with a pestle. Then add the garlic and bash into the paste, then half of the grated cheese. Mash into the paste.

Next, add the coarse salt with a few basil leaves and grind into the paste. Add a little olive oil and stir into the pulp with the pestle. Repeat the steps until all the leaves and half the olive oil has been used.

Gently stir in the rest of the grated cheese. I don't use the pestle for this as I prefer a little greater volume. You could even drop in a few whole pine kernels at this point. 

Top up with olive oil as required to achieve the right consistency.