Tomato & basil pesto

• metric measuring spoons and cups
• chopping boards & non-slip mats
• 1 medium knife
• small saucepan
• baking tray
• spatula
• small non-stick frying pan
• peeler
• bowls – 1 medium, 1 large
• grater
• sushi mat
• serving plates
• small serving bowls

• 20 g Parmesan cheese
• 50 g pepitas
• 1 glove garlic
• 1 fresh red chilli
• 1 large bunch basil
• ½ tsp sea salt
• 250 g cherry tomatoes
• 2 tbsp olive oil
• 400 g fresh pasta

Set out your equipment and ingredients.

• Finely grate the parmesan with the zester and set aside.
• Peel the garlic and put in the bowl of the mortar with the sea salt and pound to a paste.
• Cut the tomatoes in half.
• Cut the chilli lengthways and slide a knife along the inside to remove the seeds. Roughly chop the chilli and put in the mortar.
• Meanwhile, remove the basil leaves from the stalks and add the leaves to the mortar along with the pepitas and pound and grind to a paste.
• Add the tomatoes and continues to pound and grind to a paste.
• Gradually add the olive oil and mix to combine.
• Stir in the parmesan cheese.
• Transfer to a large bowl. Add the cooked pasta. Toss together and serve, garnished with some extra basil and cherry tomatoes on top.