Jamie Oliver has been responsible for many a food revolution in my family’s culinary journey. This recipe, inspired by him, goes way back.
Pick a mass of sweet basil and a handful of Vietnamese basil; you can also add rocket and baby spinach if you wish. Remove the stems, wash well and dry thoroughly – watery pesto is not appetising at all. The leaves have to just about fill a 1-litre measuring jug.
Add a shot of lemon and salt and pepper. Crumb a feta round and add about 50g roasted almond flakes and about 5ml chopped garlic. Moisten the mixture with olive oil – about 200ml to start with – and use a stick blender to refine. Taste and add more oil until it’s just right.