Pesto

6 cups basil leaves
1/4 cup pine nuts
2 garlic cloves
1 cup olive oil
1/2 cup grated parmesan
salt and pepper

Process basil, pine nuts and garlic in food processor until almost smooth.  Add oil in a slow and steady stream until combined. Stir in parmesan, season to taste.
Options:
Parsley and basil: Replace half the basil with parsley
Basil almond:  replace pine nuts with toasted slivered almonds
Mint and almond: replace basil with mint and pine nuts with almonds - serve with lamb
Parsley pistachio and chili:  replace basil with parsley and pine nuts with raosed pistachios.  add chili to taste, stir into pasta.

Naan

Naan
2 cups white or wholemeal flour
1 tsp yeast
1 tsp salt
1 tsp sugar
1/4 cup plain yoghurt
1 Tbs oil

dissolve sugar in 1/4 cup warm water (not hot), mix in yeast and leave until it bubbles.  Combine flour and salt in a big bowl and then add the yeasty water and yoghurt.  Knead for 5 or ten minutes - in the bowl or on a  board.  You may have to sprinkle with a little flour to stop it sticking.  Pour a little oil over the dough and turn over so it is all coated with oil, cover the bowl with a clean tea towel and leave in a  warm place until doubled in size.  Divide dough into 8 equal pieces and pat into round flat discs.  Cook on a hot frying pan with a  tiny amount of oil - just enough to stop them sticking -  a minute or two each side.