Kie's take on Classic Basil Pesto

1. Pick the basil leaves from their stems and give them a quick rinse if needed. Pat dry thoroughly — excess water will make the pesto watery and dull the colour.

2. Peel the garlic clove. If you find raw garlic too sharp, lightly crush it and let it sit in the lemon juice for a minute — this mellows the bite without losing the flavour.

3. Add the basil, garlic, and lemon juice to a blender or food processor. If you have a pestle and mortar, pound the garlic and basil together first for a more rustic, textured result.

4. Blitz or pound until the basil is broken down, then slowly drizzle in the olive oil with the motor running (or stir it in gradually if using a pestle and mortar). You want a loose, slightly textured paste — not a completely smooth purée.

5. Add the finely grated Parmesan and stir or pulse briefly to combine. The cheese will thicken the pesto slightly and bring a savoury, nutty richness — add a splash more olive oil if it feels too thick.

6. Taste before adding much salt — Parmesan is already quite salty, so you may need less than you think. Adjust with black pepper, a little more lemon, or a touch more oil to get the balance right.

7. Use immediately tossed through hot pasta, spread on toast, or stirred into soups. If storing, transfer to a small jar, press cling film directly onto the surface, and refrigerate for up to 3 days.