Eat it all year round. My basil and garlic pesto.
BASIL AND GARLIC PESTO
50 basil leaves: de-stemmed; washed; dried
1 large garlic clove, chopped
60g parmesan/pecorino, chopped
15g pine nuts
large pinch salt
50ml extra virgin olive oil
Blend all the dry ingredients in a food processor or a hand-held whizzer. When mixed, stir in the olive oil a little at a time. Serve with fresh tortelloni, drizzle on hot soup or spread on warm foccaccia. TA DA!