A handful of basil leaves, tough stalks removed
50g Parmesan (not ready grated!!)
1 small garlic clove
50-75ml light olive oil, to make a loose paste
Roughly chop the garlic and parmesan and whizz together with the other ingredients in a mini food processor until a slightly sloppy paste. Serve on hot pasta immediately for the best flavour.
Any leftovers (ho ho) can be kept in an airtight container. Basil does tend to go a little rusty brown with bruising and air so your pesto will probably darken in colour. You can cover it with a light coating of olive oil to try to stop this, but the change colour does not affect the flavour. It also freezes well.
Kids, I find, seem to love pesto. They will determinedly pick out anything that looks like a green leaf in any other meal, but wolf down pasta with pesto sauce blissfully unaware of it's leafy origins. I become increasingly convinced that they are hardwired to love cheesey garlicky food!
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