How to Make Pesto

Once you've discovered how to make pesto from fresh ingredients, you'll never want to eat the bland gloop out of a jar again.

Home made pesto has the most fantastic, intense flavour. I tried it on my family without telling them what it was, and the difference in flavour between this and the shop bought variety hit them in the taste-buds at the first mouthful.

Even the youngest and, dare I say it, least adventurous, thought it was delectable.

Even better, you can make it in a couple of minutes, and it doesn't contain any fillers or other food additives.

HOW TO MAKE PESTO

When combined, and with the processor still running, gradually pour in 125ml (1/2 cup) olive oil.

This recipe gives quite a thick pesto, so add more oil if you need a thinner dressing. The garlic is pretty strong in this version, so if you prefer it milder just use one clove. Basil is the classic herb, but you can add or substitute other tender-leaved herbs such as coriander, tarragon or rocket to vary the flavour. Once you know how to make pesto, you can whip up bigger batches very easily. It keeps for several days in the fridge.

IDEAS FOR USING PESTO

• Use as a simple dressing for pasta. When it tastes this good, you really don't need anything else. If you want to make the dish more substantial, add a can of tuna and some sweetcorn; some shredded chicken and finely chopped red peppers; a few chopped mushrooms; some prawns; cooked broccoli florets; fine beans – and so on.
• Thin with olive oil and use to dress all kinds of salads. It's good with leaves, perfect with new potatoes, excellent with rice.
• A couple of spoonfuls add a pleasing kick to mashed potato.
• Use on bread instead of butter for flavoursome sandwich ideas.
• Add to pizzas, putting little pools on top, in among the other toppings.
• Spread on bruschetta for an appetiser.
• Mix with cubed cooked chicken, sliced cooked new potatoes and torn baby spinach leaves for a main course salad.
• Use as a dip for crudités, asparagus, artichokes.