Homemade pesto is one of the best ways to enjoy the fresh, summer taste of basil. This recipe really doesn’t take many minutes to make. If you’re not so keen on the taste of basil you can substitute half of the basil for fresh baby spinach leaves. Pesto sauce is not just for pasta: top your baked potato with it, stir it into your new potatoes or drizzle over your French beans. The recipe is adapted from The Telegraph newspaper.

Serves 4 to 6.

Ingredients.

1. 50 grams basil leaves (you can buy a packet of basil or use a pot of growing basil)

2. 4 mint leaves

3. 2 garlic cloves, roughly chopped (you can buy a jar of crushed garlic if this is easier)

4. 80 grams pine nuts

5. 45 grams grated parmesan (you can buy ready-grated if this is easier)

6. Juice of one lemon (I find it easier to use a spoonful of juice from a bottle.)

7. 125ml olive oil

8. Half a teaspoon sea salt.

Method.

Combine all the ingredients in a blender or food processor and blitz until the pesto has a nice thick consistency. Keep in the fridge until needed.