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Basil pesto

Mark Sargeant from Market Kitchen
Four ingredients combine to make a fresh, fragrant pasta sauce by Mark Sargeant

Basil pesto

Method

1. Wash and dry the basil leaves.

2. Heat a dry frying pan over a medium heat and toast the pine nuts lightly for 2-3 minutes. Set aside.

3. If you're using a pestle and mortar, pound the garlic with the salt to make a soft mush. Pound in the pine nuts, followed by the basil leaves, 2-3 at a time, with a circular movement of the pestle. Continue until you have a silky paste. (The mixture can be frozen at this point).

4. Work in the cheese, then beat in the olive oil with a wooden spoon to make a thick, dense sauce. Add more or less oil depending on the texture you like.

5. If you're using a processor, put all the ingredients in and blend to a luscious green sauce. Taste and adjust seasoning.

Cook's note: To store the pesto, pour into a jar, float a layer of olive oil on top, cover and refrigerate for up to a week.