Everyone needs a simple basil and pine nut pesto recipe and this one is my go-to. It’s a weekly staple for me and I normally make a big batch on the weekend to see me through the week. I use it to instantly add flavour, colour and texture to a meal. It’s great stirred through pasta for a 10 minute meal; spread onto crusty rye or sourdough sandwiches for lunch; dolloped onto bowls of quinoa with roasted veggies or simply spread onto crackers for a quick snack. This pesto freezes really well too, which means you can make a little extra now and then stash it away for another time.
