The word pesto is a generic term for anything made by pounding in a pestle and mortar. Although it is often made from parsley, be assured the best pesto is made from basil — particularly if you have grown it yourself and it is freshly picked.

Some recipes suggest that you should pound the garlic and nuts together first and then add the other ingredients. Others start by pounding the basil leaves. I’ve tried both and still can’t decide which is best.

Perhaps Elizabeth David’s method which suggests you pound the garlic with the leaves of the basil together is how it should be done, though she doesn’t add either Parmesan cheese or pinenuts in her pesto.

YOU WILL NEED Two large handfuls of your choice of basil Two or three cloves of garlic 1oz (25g) pinenuts 2 fl oz virgin olive oil 1oz (25g) parmesan — grated.

METHOD Pound with a pestle and mortar in whatever order you feel fit until the mix becomes thick but not solid.

Add a little more olive oil if it needs thinning down.

This mix can be frozen. Try freezing it in an ice cube tray, then place in a bag in the freezer so it can be used when needed.

Pesto is a great way of adding flavour to soups and sauces, and of jazzing up mashed potato It can be used to enrich a chicken or fish dish by spreading it on the flesh before baking.

Try adding it to bread dough for an alternative to garlic bread or spread on toast.

Mix with pasta for a great meal or stir into an omelette.

It also makes a great dip.