Classic Basil & Pine Nut Pesto

1. Toast the pine nuts in a dry frying pan over a medium-low heat for 2–3 minutes, stirring frequently, until golden and fragrant. Watch them closely — they can burn quickly. Tip onto a plate and leave to cool completely.

2. Pick the basil leaves from the stems. Discard the thick stalks but finer stems are fine to include.

3. Add the cooled pine nuts and chopped garlic to a food processor or blender and pulse a few times until roughly broken down.

4. Add the basil leaves and pulse again until the mixture looks like a coarse crumb.

5. With the motor running, slowly drizzle in the olive oil until you reach a thick, spoonable consistency. Pause and scrape down the sides as needed.

6. Season with salt, black pepper, and lemon juice. Taste and adjust — you may want a little more salt or a touch more oil depending on how you plan to use it.

7. Transfer to a clean jar. To store, press a sheet of cling film directly onto the surface of the pesto or pour a thin layer of olive oil on top to prevent browning. Keeps in the fridge for up to 5 days, or freeze in ice cube trays for up to 3 months.