Instructions

1. Liquidise the leaves and oil together to a paste, add garlic and pulse till blended.
2. Add nuts and cheese, pulse again. Taste and season with salt (if necessary) and lemon juice.
3. Put into jars leaving a little space to top up. Cover pesto with a layer of oil to improve keeping (if your pesto is completely covered with film of oil it will keep very well).
4. Ideally store in fridge but will also keep in cool dry place.