Excellent, thankyou! I will try it out tonight.

As well as using pesto with pasta and/or new potatoes, I also like to use pesto as a topping, sometimes with a bit of breadcrumbs, on fish or chicken and then baked in oven - yum! Works particularly well with red pesto

I've used pesto with cous cous before, it livens it up as it can be quite bland.

I do that as well.

But today, as it has been a hectic day and I didn't feel like spending time/effort cooking, I just had spaghetti with pesto and salmon flakes. Lovely.

Kacey's recipe is more or less the same as mine. I don't really use a recipe normally though, I just tend to chuck in the approximate quantities and add more as necessary until it tastes nice and is the right texture. I like to add more garlic and more basil, and usually I just throw it all in the food processor.

Hi Elanor - don't you find the basil tastes a bit metalic-y done in the food processor? All the cookbooks say that it does and as I invariably use basil leaves torn in other recipes, I've always automatically made pesto by hand.

Used your recipe last night in food processor and it was fabulous! I added whole pine nuts at the end too.
It didn't taste metal-like at all. Thankyou (i've been looking for a recipe for ages!).

I had always been told about not cutting basil, and I don't if I'm eating it in salads or anything, but I've never noticed it getting metallic tastes in the pesto I've made.

Will definitely make my next batch of pesto in the food processor and save me all that crushing by hand!