First toast the pine nuts: put them in a dry frying pan and toast over a medium heat for a few minutes, tossing frequently, until golden brown.
Remove them from the pan immediately, so they don’t burn, and leave to cool.
Put the toasted nuts into a food processor, along with the basil, parsley, garlic, Parmesan and lemon zest.
Blitz to a paste.
Then, with the motor running, slowly pour in the extra virgin olive oil until you have a thick, sloppy purée.
Scrape the pesto into a bowl. Season with salt and pepper and add a good squeeze of lemon juice to taste.
This pesto will keep in a jar in the fridge for a few days.
Walnut and wild garlic pesto. Replace the pine nuts with walnuts, lightly toasted in an oven preheated to 180°C/Gas mark 4 for 5-8 minutes.
Replace the basil and parsley with roughly chopped wild garlic leaves and stems.
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