Pesto

(serves four as sauce for starter with pasta)

4 cups loose­ly packed whole fresh basil leaves
¾ cup extra vir­gin olive oil
juice ½ lemon
3 tbsps pine nuts
3 tbsps grat­ed pecori­no or Parme­san cheese
2 cloves gar­lic, rough­ly chopped
pinch sea salt to taste

Place all ingre­di­ents in food proces­sor and blend till smooth, tak­ing care to scrape the pesto away from the sides of the proces­sor to incor­po­rate all bits.

This pesto is equal­ly good as a dress­ing for toma­to sal­ad with moz­zarel­la, or driz­zled over a white fish like cod, sea bream, sea bass or lemon sole. Try adding a spoon­ful to any vinai­grette. It is love­ly treat­ed like a sal­sa verde and served along­side grilled pork, beef or lamb. Stir some into mashed pota­toes for the side dish of your life.