leaves from ½ bunch basil very finely chopped (about 2 tbsp)
3 tbsp pine nuts toasted and finely chopped
½ tsp table salt
3-4 tbsp extra-virgin olive oil
Cook the popcorn according to the packet instructions, then sort through to remove any kernels.
Preheat the oven to 170C/150C fan/ 325F/gas 3 and spread the parmesan on a baking tray lined with baking paper. Bake for 7 minutes, then remove and leave to cool. Remove from the paper and chop finely.
Mix the chopped parmesan with the basil, pine nuts and salt.
Lightly heat the olive oil in a saucepan, then pour it over the popcorn and mix well. Add the pesto mix and toss well to combine.
Taken from Nutmeg & Custard by Marcus Wareing (Bantam, £25). For more fabulous recipes, plus a money-saving deal on the book, click on the link below.
