For those of you with loads of basil or parsley sitting in the garden waiting for you to deal with, try making pesto which you can freeze and use for an instant meal later in the winter..

We use alternatives to pine nuts because I haven’t yet figured out how to get the nuts out of the kernels. We mostly use macadamias which are delicious but also roast pumpkin seeds, which are easy to grow and dry and store for all kinds of snacks. We always use one of our strong garlics, either Takahue or Kakanui in pesto to give it a pungent flavour!

The basic recipe is as follows just multiply it by however many times you want.

• 1Tbsp chopped nuts
• 30gms grated parmesan or alternative
• 30-60 gms of fresh basil or parsley etc
• 3-5 cloves garlic
• 6Tbsp quality olive oil

Put enough for meal in a zip top plastic bag and unfreeze as needed.