The Italian word ‘pesto’ means to crush or pound. Homemade pesto is easy and a great way to use up excess ingredients. Dry bread and ripe strawberries work well adding texture and flavour. Delicious stirred into warm pasta with a little extra olive oil or as a topping for grilled fish and meats.

Makes enough for 4 Ready in 10 minutes

Ingredients 

• 50g sunflower seeds or cashew nuts roughly chopped

• 25g breadcrumbs - stale bread is ideal see tip

• 150g strawberries, hulled and diced

• 30g basil leaves

• 5 tbsp olive oil

Method

1. Toast the sunflower seeds or cashew nuts in a frying pan for 2 minutes. Add the breadcrumbs and continue cooking until everything is golden, moving it all round the pan so that it colours evenly. Set aside to cool slightly.

2. Add these to a small blender and blitz to chop the seeds or nuts and even out any larger pieces of bread. Add half the basil leaves and blend again. Tear the remainder and stir in with the strawberries and olive oil.

3. Season with salt and freshly ground black pepper. This will keep covered in the fridge for a few days or you can freeze it in ice cube trays to defrost when needed.

Tip - if you have a piece of Parmesan cheese, around 25g or less that needs using simply grate it in with the basil or add chunks and blitz with the nuts.  It adds a saltiness so taste before adding further salt.

Credit: Love Fresh Berries