Can’t find a good shop bought pesto? Head home and make your own!

This pesto an absolute doddle to make and comes together in minutes using just a few store cupboard ingredients.

Reassuringly punchy with a nutty, cheesy tang, it’s the dream drizzled over freshly made tortellini, tossed with garlic roasted potatoes or spooned over a chicken parmigiana. To be frank, it’s the shizzle in comparison to shop bought varieties. And probably cheaper too when you consider the yield you get.

The key - as always - is good ingredients. Decent olive oil being priority number one, with a tangy Italian parmesan ranking closely behind.

INGREDIENTS:

• 6 fat cloves of garlic, minced

• Olive Oil

• 1 lemon

• Heaped handful of Parmesan cheese

• Basil - around 30g

• 100g mixed nuts - pine, cashews and pistachio

• Salt & pepper

METHOD:

1. Toast the nuts gently for around 30 seconds in a hot pan until the oils start to release.

2. In a blender combine the basil, juice of 1/3 lemon, parmesan cheese, garlic and toasted nuts. As the ingredients combine, start adding in the olive oil, continuing until you get a nice smooth pesto.

3. Season generously, then give everything another spin, adding a little more olive oil, lemon juice or parmesan to suit your taste.

4. Pour into an airtight jar and store in the cupboard until ready to use