Leaves from 1 x basil plant
Handful of freshly grated parmesan
Pinch of pine nuts
Slug of olive oil
Handful of spinach and rocket leaves
Handful of chopped cherry tomatoes
Salt and pepper
I put the basil leaves, parmesan and pine nuts into the blender together and whizzed it slowly adding some olive oil. Gradually I added the salad leaves and chopped tomatoes adding salt and pepper as I went. It took a while but eventually it all whizzed up into a sort of thin mayonnaise consistency. It tasted nice, maybe a bit too much of parmesan, but it passed the husband taste test so I mixed it into some cold pasta, spooned it into two lunch boxes and whacked it in the fridge for tomorrow's lunch.