Pesto

Ingredients: Basil, pine nuts, parmigiano, olive oil, garlic, salt

Method: Toast the pine nuts until darker brown, pick out any black ones and either eat there separately or put them in the compost. Blend up the rest of the pine nuts until they are a gritty paste. In a mortar and pestle, grind up 1 clove of garlic with salt until it looks like it has just come out of a garlic-press. blend the basil until very fine. Combine everything in a mortar and pestle with parmigiano and olive oil, mix.

Serve with: Pasta for a lovely supper/lunch, or on toast with humous for a salty snack.