Condiments can really lift dishes and help to create quick meals when you’re in a rush.
Pesto is versatile and a great way of storing fresh herbs. This is a basil pesto, but why not try coriander or watercress? I use a stick blender, but you can use a free-standing blender if you have one.
(vegan, 1 small jar)
1 small bunch of pesto (approx 100g)
1 clove garlic, centre removed
Handful of pine nuts (or pumpkin seeds)
Squeeze of lemon juice
Salt and pepper
1.Tear the basil leaves into a bowl (or blender), leave the stalks out as this can make the pesto bitter.
2. Heat up a frying pan and lightly toast the pine nuts (or pumpkin seeds), keep an eye on them as they burn easily.
3. Add the pine nuts (or pumpkin seeds), garlic, lemon juice, salt and pepper to the basil.
4. Drizzle in enough olive oil to cover and blitz.
5. Store in a jar in the fridge and use in pasta, on potatoes, in a rice dish etc.