Put the pine nuts and garlic on an oven tray and roast in a hot oven for 3-4 minutes.
Peel the garlic and put it into a blender with the pine nuts, basil, parmesan, salt, and pepper OR put them into the bowl of a mortar and pestle.
Blend or pound everything together, adding the oil slowly, to make a paste.
Cooking the Pasta
Three-quarter fill a pasta pan or extra-large saucepan with water.
Add a teaspoon of salt and bring it to a rapid, rolling boil.
Carefully add the pasta and boil uncovered, stirring occasionally to avoid it sticking.
After 5 minutes carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
Drain the pasta into a colander over the sink.
Pasta with Pesto Sauce
Shake the colander then tip the pasta into the frying pan.
Add the pesto sauce to the pan, stir and serve immediately.
Kitchen blender or mortar and pestle, Large frying pan, pasta pan or extra-large saucepan, colander and oven tray.
Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar
Serve it for lunch or supper with a mixed tomato salad.