Originally pesto was a sauce from Liguria in northern Italy made in summer, in a pestle and mortar, from basil leaves that would last until winter if it was sealed with oil. Lightly toast the pine nuts in the oven or in a dry pan to make their presence stronger – although it’s fine to leave them raw – and never heat pesto; simply stir it into hot, drained pasta. To store the pesto, pour it into a sterilised jar and top with a little olive oil. This way, it will last for up to three weeks in the fridge. The salad will also keep in the fridge for up to two days.
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