Fresh basil pesto is all about the aroma, so if you have a basil plant at home, cut a bunch including the stalk as this will help the plant to grow back – fresh is always best!

Rinse the basil leaves in a bowl of water and make sure you get rid of any insects, then lay each individual leaf on a paper towel to dry.

To help dry the basil leaves for the fresh pesto place a paper towel on top of all them and press down very gently. This will help dry the leaves and absorb all the excess water.

Blend EVOO & garlic first until you get a smooth, creamy consistency before adding the pine nuts and blending again.

Next add basil leaves, pinch sea salt, 2 more tblsp EVOO and blend for 30 sec. If you find after this time there is still cheese all around the edges, scrape it off and into the fresh basil pesto and mix through using a tablespoon.

Using a small spoon, taste the fresh basil pesto for salt and flavour – if it is too salty, add a touch extra basil and EVOO and pulse blend until you’re happy with the taste.

Scoop it in a jar sealed tight and keep in the fridge, pairing it with delicious meals as often as you like!

E ora si mangia, Vincenzo’s Plate….Enjoy!