Hey pesto!

The finished product — a jar of fresh homemade basil. Pictures by Rebecca and Jade Leader

Here's Rebecca's yummy pesto recipe using fresh basil picked from the garden with the help of her grandson Harry.

The recipe makes about 750ml.

4L freshly-picked basil tips (if you just pick the tips it encourages the basil plants to become bushier)

½ cup toasted pinenuts

8 cloves of garlic

100g grated Parmesan cheese

Juice of one lemon

About 1 cup olive oil (the oil is what preserves the pesto and helps it to keep longer)

Salt and pepper to taste.

• Place garlic, pinenuts and Parmesan in about half the oil in a food processor and blend until chopped.

• Add the basil leaves and the lemon juice.

• Turn on food processor. Slowly add the rest of the oil. Blend to a pesto consistency.

• Taste and season with salt and pepper.

• Store in a jar in the fridge.

• Can be used with cheese, olives and crackers or tossed through pasta for a quick family meal.