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Classic pesto recipe
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29 ratings
Pesto is a classic Italian favourite – and this easy recipe takes just 10 minutes to whizz together for a vibrant sauce. Stir through pasta, spread it on pizza as an alternative to tomato sauce, or use to coat meat and fish for maximum flavour. See method
Ingredients
- 30g pine nuts
- ½ garlic clove
- ½ tsp sea salt
- 30g pack fresh basil, leaves picked
- 20g Parmesan, finely grated
- 5 tbsp olive oil
Each serving contains
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Energy
830kj
201kcal
10%
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Fat
21g
29%
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Saturates
3g
17%
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Sugars
0g
0%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 0.8g
Protein 3.2g
Fibre 0g
Method
- Place the pine nuts in a small frying pan and toast on a low heat until golden. Remove and allow to cool.
- Blitz together the garlic, salt, basil and pine nuts in a small food processor to create a coarse paste (or use a pestle and mortar and pound the ingredients together).
- Stir in the grated Parmesan and olive oil. If not using immediately, transfer to a small jar or bowl and pour a little oil over the top to cover (this prevents the pesto oxidising), store in the fridge and use within 3 days.
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