Love this cute little recipe, love it even more as you can keep it in the fridge and it will keep for two weeks. Imagine you’ve just got home after a crazy day at work, the commute from hell…wedged up under somebodies armpit. You haven’t done your food shop… but wait you have a jar of this yumminess calling out your name. Put on some spaghetti add a couple spoons of the Pesto and finish with lots of cracked black pepper and sprinkling of parmesan. This one’s just for pleasure!
Check out ‘For fish lovers’ section for my ‘cauliflower mash with Pesto cod.

INGREDIENTS
Lasts 2 weeks in the fridge
Ready in 15 minute
50 g pine nuts
50 g grated parmesan
large handful of basil
150ml olive oil
1 garlic clove
juice of 1 lime

METHOD
Gently toast pine nuts in a frying pan on a low heat until golden. Add to a food processor with all the other ingredients and whiz until smooth. Add to a jar and top up with a little extra olive oil. Pop this in the fridge and it will last about 2 weeks in the fridge.