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Pesto sauce recipe
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42 ratings
This seed-free pesto recipe is perfect for those with allergies. Great with pasta, chicken, fish and a whole range of your favourite dishes, this pesto sauce is so simple to make and wonderfully versatile. See method
Ingredients
- 2 x 30g packs basil
- 2 garlic cloves, roughly chopped
- 80g Parmesan shavings
- 150ml (5fl oz) extra virgin olive oil
- ½ lemon, juiced
Each serving contains
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Energy
2075kj
503kcal
25%
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Fat
52g
74%
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Saturates
11g
53%
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Sugars
0g
<1%
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Salt
1.1g
18%
of the reference intake
Carbohydrate 1.1g
Protein 8.5g
Fibre 0.6g
Method
- Remove the thick stems from the basil and pop into the small bowl of a food processor with the garlic, parmesan and half the oil.
- Pulse for a few seconds, then add the remaining oil and whizz until a rough pesto consistency is achieved.
- Season to taste with the lemon juice and some salt.