Instructions: 1 Teaspoon salt 3 tablespoons olive oil - up to 4

1. Finely chop the almonds or pine kernels with the garlic, then add the basil and salt and continue until the basil is incorporated. (You may find this easier if you add 1 tablespoon of olive oil with the basil).

2. Heat the olive oil in a large saucepan, add the pesto and fry very gently for 1-2 minutes before serving.

NOTES : This classic pasta sauce originated in Liguria, where the basil grows lush and fragrant. For an authentic result, the ingredients should be ground together by hand with a pestle and mortar, but here is a quicker rustic version. Try using fresh hazelnuts, when available, instead of almonds or pine kernels. Serve with freshly cooked pasta, such as spaghetti or tagliatelle, and top with freshly grated parmesan.

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