It may seem a strange recipe to revisit, it's simple, traditional, and nothing new. But I was never very happy with the post I wrote some months ago, and more importantly, I was not happy with the resulting pesto, it didn't blend well, and what I wanted to capture, I didn't.

What I wanted to capture was the experience of tasting pesto, the first time you make it for yourself. I was about 15 years old when I made it for the first time, and I couldn't believe how amazing it tasted. It bears absolutely no resemblance to the jars of pesto you can buy. None whatsoever. 

It is fresh, and delicious, and so versatile; that said, my favourite way to eat it remains simply, with linguine and an extra sprinkle of Parmesan, unusually, I actually prefer dried pasta with this sauce, it seems to stand up to the strong flavours better, making it one of the simplest dinners ever.

When I wrote the original post last spring, it was the result of an evolved recipe; as often happens, I've come full circle, and pared it back again, I think the balance of flavours is better, I also think that late summer basil is better for this; I grow it from seed indoors, in pots, and also happily supplement with supermarket pots. Put it outside occasionally, to allow a few hours of afternoon sunshine every now and again, and keep pinching out to get it bushy, this will ensure a couple of large pots will see you through summer, and by the time it's getting a bit leggy, you can pillage the lot to make this pesto, which will keep well in the fridge for at least 3 days.

Ingredients (makes enough for 4 servings)

The quality of your ingredients is absolutely key, good cheese and oil is essential; buy the best you can afford.

About 3 loosely packed cups freshly picked basil leaves
1 clove garlic
Pinch  sea salt
1 Tbsp pine nuts, toasted 
1/4 cup plus 2 Tbsp  Extra Virgin Olive Oil
40g Parmesan Reggiano, grated
Lemon juice*

Start by crushing the garlic with the salt with a pestle and mortar. Once the garlic is paste, add the toasted pine nuts and crush to a fine powder. Pound in the basil, a leaf or 2 at a time (no self-respecting Italian would do it any other way) until the mixture is pulped. stir in oil and cheese. Store in an airtight container in the fridge for up to 5 days.

*A squeeze of fresh lemon really lifts the flavour (add to taste), refrain from adding it until you serve though, as lemon discolours and embitters the mix over time.

Should time not be on your side, or you just balked at my casual 'one leaf at a time' remark; you can make this in a food processor**, simply add garlic, salt, pine nuts and basil, in that order, pulsing with each addition. Pour in the oil whilst mixing, then sir in the cheese once fully mixed. I have tried this method, and would argue that the initial flavour is not as 'blended' as the hand made version, but if you let the mixture stand (refrigerated and airtight) overnight, the difference is barely noticeable. 

**Sorry to Nonnas around the world.