1. Boil up a large pan of salted water and cook the penne according to the packet instructions.
2. Warm a small frying pan over a medium heat (no oil) and toast the pine nuts until golden brown. This should only take a minute or two but be careful not to burn them.
3. Put them in a food processor along with the basil, garlic, olive oil, 50g of the grated parmesan and some seasoning then whizz until combined.
4. Once the pasta is cooked, drain and return to the pan. Stir through 1-2 tablespoons of the pesto sauce over a low heat to warm through.
5. Serve topped with the remaining parmesan and some ground black pepper.
You’ll have plenty leftover but don’t go throwing it away (of course). There are so many things you can do with it. Use it as a simple dressing to a tomato salad or drizzled over the top of a tomato bruschetta. But don’t stop there: Stir it into mash, add a little to soup or even a little drizzle over some white fish then baked in the oven is divine. Pasta al Pesto is the obvious recipe for pesto, but it’s so versatile for packing a punch.
Remember to store it in a jar, in the fridge and use within a few weeks.