Pesto

Pesto alla genovese - the originaal pesto from Genoa. The name is derived from pestâ ("to pound or crush") which is exactly what you do to it.

Ingredients:

1 bunch of basil - leaves picked - stalks finely chopped
2 oz toasted pinenuts
4 garlic cloves
2oz finely grated parmesan
olive oil - enough to make a thick'ish paste
black pepper

Method:

If you want to get rid of some pent-up aggression simply pound all the ingredients to death with a pestle and mortar otherwise blitz them to a puree with a food processor.