1 Place the basil leaves, nuts, garlic and extra virgin olive oil into a food processor or blender and blend to a paste. Season with salt and pepper should you wish, then transfer to a bowl.

2 Next stir in the Parmesan cheese and cover with cling film until required.

Tip: Why not try cooking your favourite pasta, then adding a couple of tablespoons of pesto to it and serve whilst hot, it’s delicious!

1 onion
2 tomatoes
1/4 cup chopped fresh basil
1 clove crushed garlic
4 tablespoons olive oil
2 tablespoons vinegar
4 slices of Italian bread cut 1/2 inch thick
salt & pepper to taste

1. Finely chop the tomato and onion.

2. In a bowl mix the tomato, onion, garlic, basil, 3 tablespoons of olive oil and vinegar. Add salt and pepper to taste.

3. Place the slices of Italian bread in a broiler or toaster oven until lightly browned. Remove and brush the remaining olive oil on one side of the bread.

4. Place the bread back in the broiler or toaster oven until the bread becomes crisp and crunchy. Remove and add the tomato mixture on top of each slice.

5. Serve either warm or cold.

8oz fresh buffalo mozzarella (cut into small pieces)
12 oz small fresh cherry tomatoes
2 garlic cloves (finely chopped)
1 handful fresh basil leaves
2 tbsp olive oil
salt & pepper
5 tsp Dijon mustard

1. To make the dressing first blend mustard, oil, vinegar and torn up basil together in a large bowl.

2. Add mozzarella and tomatoes, mix very well until cheese and tomatoes coated with dressing. Serve as a starter or with crusty bread.

8 oz’s whole organic mushrooms
2 crushed garlic cloves
4 tbsp’s Worcestershire sauce
salt and pepper
3 tbsp’s butter

1. To make this sauteed garlic mushrooms recipe simply chop the mushrooms first.

2. Melt the butter in a large frying pan on a medium heat, add the garlic and Worcestershire sauce.

3. Add the mushrooms to the pan and cook on a low to medium heat for 10 – 13 minutes. This recipe is perfect for a side dish.

1lb fresh spinach (shredded)
2 freshly crushed garlic cloves
2 tbsp olive oil
juice of 1/2 lemon
salt / pepper to season

1. In a large frying pan heat the olive oil.

2. Next add the garlic and spinach, stir constantly and cook until the spinach feels soft.

3. Remove spinach and garlic from the pan and place in a bowl, pour the lemon juice over the spinach, season with salt and pepper, mix well and serve. Fast and simple.

2 1/4 lbs ripe tomatoes, peeled, deseeded, chopped
6-8 fresh basil leaves
3 fl oz (90ml) extra virgin olive oil
2 cloves garlic, crushed
salt and pepper

1. Heat the olive oil in a large saucepan, add the garlic and fry gently for a couple of minutes.

2. Add tomatoes and fry, stir constantly for 5 minutes, allowing just the excess liquid to evaporate.

3. Add the fresh basil, salt and pepper to taste.

4. Serve the sauce over a plate of spaghetti or dish of your choice.

275g (10oz) sweet almonds
30g (1 oz) bitter almonds (blanched, skinned & toasted)
500g (1lb) icing sugar
4 egg whites
55g (1 3/4oz) caster sugar

1. Preheat over to 220C. Reduce the sweet and bitter almonds to a coarse flour, either with a pestle and mortar or in a food processor.

2. Gradually add the icing sugar and egg whites to the almonds until you get a firm mixture. Roll this mixture into a sausage shape in your hands (about 3cm) in diameter and cut it into slices of 1cm thick.

3. Place the slices of mixture on a buttered baking sheet. Sprinkle with the caster sugar and bake for around 15 minutes, or until the biscuits are pale brown and crunchy.

4. Leave to cool before serving.

3 beefsteak juice red tomatoes
approx 2oz fresh shredded mozzarella
1 handful of shredded basil leaves
2 teaspoons olive oil
cracked black pepper (if desired)
crusty bread to serve

1. Slice tomatoes crosswise into 1/2 inch thick slices.

2. Arrange each sliced tomato on each salad plate. Sprinkle the mozzarella on top of each tomato, then put the fresh basil leaves on top each tomato also.

3. Drizzle olive oil over the tops and add a dash of pepper. Enjoy! Serve with crusty bread.

450g fresh tortellini
75g full fat soft cheese
50g grated Parmesan cheese
200ml single cream
1 tsp grated nutmeg
salt and pepper

1. In a pan of boiling (slightly salted) water, add the tortellini and cook for approx 10-12 minutes or until just tender, drain.

2. In a separate pan add the cream, soft cheese together on a medium heat, stirring well.

3. Once cream and cheese have heated add the pasta, nutmeg and Parmesan and season to taste.

4. Stir ingredients until well mixed and blended. Once heated, serve. Enjoy.