Pesto Sauce

50 g/2 oz basil leaves
3 cloves garlic, peeled
25 g/1 oz pine nuts
salt
25 g/1 oz freshly grated Parmesan cheese
3 tablespoons olive oil

Put the basil, garlic, pine nuts and salt into a mortar and pound together thoroughly. Stir in the Parmesan cheese and pound until smooth and thick. Gradually add the oil, drop by drop. This should give a creamy sauce which is just a little difficult to pour.

Add 1 tablespoon or more to vegetable soups such as minestrone, and to meat sauces served with pasta.

MAKES 3 to 4 tablespoons