4 oz (100 g) pine nuts
1 red pepper
1 red onion
1 packet (30 g) of fresh basil
1 oz (25 g) Parmesan
2 tbsp tomato purée
1⁄2 tbsp garlic purée
Black pepper
1⁄4 pint (125 ml) of olive oil
Method
1. Peel and chop the red onion; remove the stalk and seeds from
the red pepper and cut into rough chunks.
2. Rinse the fresh basil and put the herbs in the food processor
with the pine nuts, red pepper, onion, grated Parmesan and
tomato and garlic purées.
3. Season with black pepper then whiz for a minute, stopping to
scrape the food away from the sides every few seconds.
4. Add the olive oil gradually through the funnel with the food
processor on pulse or the slowest setting, until it looks right to
you.
5. Pack the pesto into a clean jam jar and pour another 2 tsp of
olive oil on top.
8. Store in the fridge for a week.
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