Ever wandered why those basil plants you buy in the supermarket die so quickly? Well according to Edible Garden gardener Alys Fowler, it's because they ram too many seedlings in one pot.
So split them up or grow your own from seed and use the fruits of your labour to make some homemade pesto.
25g fresh basil
150ml extra-virgin olive oil
20g pine nuts
2 cloves of garlic, crushed
50g Parmesan, finely grated
Put the basil, oil, nuts and garlic into a food processor and whiz to a paste. Season well with salt and pepper and empty into a bowl.
Stir in the grated Parmesan and put mixture into a small bowl or jar.
To help preserve it, top the pesto with a layer of olive oil.
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