350g (12 oz) dried pasta (NB fresh pasta is usually made with egg)
50g (2 oz) pine nuts
6 tbsp olive oil
25 - 40g (1 - 1 1/2 oz) fresh basil
1/2 clove of garlic, crushed
1/4 tsp white wine vinegar
Salt and pepper
1) Cook the pasta according to instructions on the packet.
3) Put pine nuts, olive oil, garlic, vinegar and basil leaves in a blender. Blend briefly until pine nuts and basil are roughly chopped but not too runny! Season with salt and pepper.
3) Drain the pasta and stir in the pesto. Serve with crusty bread and salad.
4) If you don't want to use the pesto straight away, put into a clean screw top jar and keep refrigerated.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.