Dairy & Gluten Free Pesto

Lactose intolerant? Don't worry - pesto without parmasan cheese can still be delicious.

Handful pinenuts
1/2 - 1 clove of garlic, depending on how stinky you mind being
Salt & fresh ground black pepper
3 decent handfuls of fresh basil, chopped
Olive oil
Drop or two of lemon juice to taste

Here's the dairy-replacement bit - brown half of your pinenuts on a dry pan - this adds a deeper flavour that you lose with the cheese.

Stick it all in a blender and blitz it up. Or, if you prefer a more rustic pesto, grind the garlic with the leaves and salt in a pestle and mortar, remove, then mash the pinenuts down. Mix with the olive oil.

Adjust the flavour of your dairy-free pesto by adding a drop or two at a time of lemon juice.