Traditional Italian sauces.

Use in small quantities only - don't smother food with sauces.

Serves 4

2 oz / 50 g basil leaves, fresh

6 garlic cloves, peeled and chopped

2 oz / 50 g pine nuts

4 oz / 100 g grated Parmesan cheese

8 fl oz / 230 ml olive oil

salt and pepper to taste

• Puree the herbs, garlic, pine nuts and cheese with half the olive oil and any seasoning until it forms a paste.
• Beat in the remaining olive oil more slowly.
• Toss the vegetables in the sauce and serve.

• Replace the pine nuts with cashew or pistachio nuts.
• Replace the Parmesan cheese with any well flavoured cheese.
• Use other fresh herbs. Try chervil, chives, coriander, dill, lovage, savory and tarragon.