Pesto alla Genovese

 Things are growing well and it's great to wander into the garden and have a good choice of fresh produce to pick. I grow basil undercover in pots and now's the time to pull up some garlic and make pesto. It's a lovely, easy task. Just strip 2oz of basil leaves from their stalks and blend together with a clove or two of garlic, a tablespoon of pine nuts, six tablespoons of olive oil and an oz or so of grated parmesan.

 Add a pinch of salt and blend into a paste. It's the most beautiful colour. (And I'll bet you won't be able to resist licking the spoon once you've piled the pesto into the jars!)

 It makes enough sauce for three to four people. Add a sprinkling of parmesan to garnish the pasta. Mmm...