Nothing says summer like basil, even when it's already half way through autumn. While we are still having lovely warm days, the nights are getting cooler, and the basil was starting to look a little weary. Pesto is the perfect solution!
Handful of Parmesan
Pinch of salt
If you aren't going to use it straight away, put it in a container or jar, and cover with a layer of olive oil to keep it green. Then put it in the fridge or freezer until you are ready to use it. It's a great back-up meal when you're in a bit of a hurry. Yum!