Classic pesto

Latest comments and suggestions

• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it�s definitely NOT suitable for vegetarians.

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• yumyum789

  19 September 2011

  yumyum789 commented on this recipe

  How long can this be kept for once made?

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• jan0309con

  16 November 2011

  jan0309con commented on this recipe

  I do intend to try this recipe however, once again I have to express my disappointment that BBC Good Food are promoting Parmesan as vegetarian when it isn't. As Jacqueline has stated above. Please BBC Good Food, always state this as some people can be confused and eat Parmesan therefore compromising their values and beliefs.

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• Anne

  01 February 2012

  Anne commented on this recipe

  I really think that the comments about Parmesan are nit-picking. Surely people who are so discerning about what they eat will be well aware that Parmesan is not a vegetarian cheese?

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• Lady Flapjack

  08 May 2013

  Lady Flapjack commented on this recipe

  I have been a vegetarian for 25 years but as mine is health motivated rather than anything else I had no clue parmesan wasn't veggie!!! Oops.

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• Ruth

  09 May 2013

  Ruth commented on this recipe

  How can any cheese be described as 'vegetarian' when it's made from milk? Do veggies not realise that a calf has to be born in order for a cow to produce milk, and that calf, if it's not shot at birth, will usually end up as veal or beef? Some are dairy replacements but you can't buy your milk just on the basis of a cow giving birth to a female dairy calf!

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Ingredients

• 50g pine nuts
• 80g basil
• 50g Parmesan , (or vegetarian alternative)
• 150ml olive oil
• 2 garlic cloves

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Difficulty and servings

MAKES 250ml

Preparation and cooking times

Cook 15 mins

Vegetarian

Ingredients

• 50g pine nuts
• 80g basil
• 50g Parmesan , (or vegetarian alternative)
• 150ml olive oil
• 2 garlic cloves

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