Ingredients

55 g pistachios

2 garlic cloves, peeled

50 g Parmesan cheese, chopped

100 g bunch of basil, leaves picked

Sea salt and pepper

150 ml extra virgin olive oil

Method

1. Place the pistachios, garlic, parmesan and basil in a blender with 100 ml of the olive oil. Blitz, adding more olive oil until you reach the right consistency.

2. Season with sea salt and black pepper.

3. Store in a sealed container for up to a week. Just cover the pesto with a thin layer of olive oil.

   Serves 4

   Tips

   Use walnuts or pine nuts instead of pistachios. Always taste a nut first, as they can turn bitter.

   Replace the basil with rocket.