Fresh basil doesn't last long in the fridge so making basil pesto is a good idea. It’s easy and delicious tossed with pasta.

Makes 2 x 212 ml jars of basil pesto

• 160 g fresh basil

• 4 garlic cloves

• 100 g pine nuts

• 250 ml olive oil

• salt to taste

• 100 g Parmesan cheese (50 g per jar)

Put basil, garlic and pine nuts in a food processor and blitz until smooth. Add olive oil to basil mixture in a thin stream while the motor is running. Season with salt. Spoon into sterilised jars and close tightly. Keep in the fridge for up to a week. Add 50 g grated Parmesan cheese to each jar just before using.

Basil Pesto Basil Pesto
PHOTO: Micky Hoyle

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 How to sterilise jars for basil presto

Put a clean tea towel in the bottom of a large saucepan. Fill the pan with water and bring to the boil. Put jars and lids in the water and boil for 5 minutes. Remove jars and lids with thongs and leave upside down on a wire rack to dry. Fill air-dried jars with the preserved product. Remember, jars must be kept in the fridge after they have been opened

Edition SARIE FOOD April / May 2014 | Story Perfectly preserved | Recipe Basil Pesto Preserve