Presto Pesto Pasta

How can something be so simple but good? I had, even for a moment, forgotten this is a vegetarian dish!

Serves 2

Ingredients:

1. A large bunch of basil leaves (about 50 leaves)
2. 3 tablespoon of pine nuts
3. 1 garlic clove
4. 4 tablespoons of parmasean cheese, chopped coarsely
5. olive oil
6. 200g dried pasta (I used my all-time favourite linguine)

Method:

• Toast the pine nuts briefly in the oven. Take out to cool.
• Cook the pasta according to packet instructions. Drain.
• Put basil leaves, toasted pine nuts, paramsean cheese and some olive oil in a food processor to whizz. You may want to whizz for longer if you want a smoother texture.
• Stir the pesto sauce with pasta. Serve. Or, pour the pesto sauce into a glass jar and cover with a layer of olive oil. Seal and keep in the fridge for up to a week.