INGREDIENTS

• Large handful of sweet basil leaves
• 2 cloves garlic
• 1/4 cup olive oil
• 1/4 cup pumpkin seeds
• 50g Parmesan cheese
• Lemon juice, sea salt

METHOD

To prevent pesto turning brown, blanche the basil leaves by following this method: (I was skeptical that the pesto would somehow be different because the basil was cooked but even though the basil wilted substantially, by the time it was all whizzed up you couldn’t tell the difference, and it stayed bright green)

• Fill and boil the jug
• Fill the sink with an ice and cold water slurry
• Place the basil leaves in a heat proof bowl
• Pour the boiling water over the basil leaves until they are submerged, swish around, this all should take no longer than 30 seconds
• Immediately take them out with tongs and plunge into the ice slurry in the sink. Swish around until they are cold. Remove from sink and allow to drain and dry.

1. Chop the basil roughly and pound/blend/whizz (depending on your implement) with the garlic and olive oil until a rough paste is formed. Add the pumpkin seeds and cheese and give it another blast until it is as smooth or chunky as you prefer. You can loosen it with up to a tablespoon of water if it needs to help it break down.
2. Taste and season with lemon juice and sea salt until the flavours are perfectly balanced.