Pesto sauce

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• ruth

  2009-01-10 19:06:45.329371

  ruth commented on this recipe

  soo easy to make! also impresses everybody when you say i have made my own pesto!

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• ruth

  2009-01-10 19:07:11.194895

  ruth rated this recipe

  

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• Sophie

  2009-02-05 18:04:12.365229

  Sophie rated and commented on this recipe

  

  I would highly recommend making your own pesto - it's so easy and is really satisfying. I usually add 3 sundried tomatoes (from a jar in oil) to the pesto after you've blended the rest of the ingredients. Chop quite finely and stir in - it tastes delicious.

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• Redladym

  2009-05-17 09:06:40.353912

  Redladym rated and commented on this recipe

  

  Really delicious and really easy.

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• WendyKr

  2009-06-06 14:29:17.318756

  WendyKr rated and commented on this recipe

  

  Very nice, nicer still if you add ricotta

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• lisa

  2009-06-11 13:27:29.90294

  lisa rated and commented on this recipe

  

  great but may use a little less oil next time. It had a wonderful aroma and so much cheaper than the shop version!

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• Sandra

  2009-06-15 12:57:08.24012

  Sandra commented on this recipe

  Be careful of putting in too much garlic as it overpowers it. I would recommend using one clove. You could always add another it it needs it. Overall not a bad recipe. Will definately be making again

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• Downshifter

  2009-07-15 20:20:42.988124

  Downshifter rated and commented on this recipe

  

  Also nice with a chilli or two to give it a bit of zing, but still keeping the pesto taste

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• Nadine

  2009-07-30 05:37:30.548676

  Nadine commented on this recipe

  are there any substitutes for pine nuts? the only nuts we get locally are pistachios, and maybe cashew nuts....would those work?

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• bungo

  2009-07-30 11:42:06.103731

  bungo commented on this recipe

  what is a 'large bunch' of basil? How much does it weigh?

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• James E McKenna

  2009-08-02 11:30:33.221508

  James E McKenna commented on this recipe

  I don't normally heat the pine kernels, and use a 50:50 mix of parmesan and pecorino romano, which I believe is more authentic. Also, using a mortar and pestle gives the pesto a much lighter colour and a better texture, even if it requires more effort

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• lisabray19

  2009-08-09 20:29:56.699721

  lisabray19 rated and commented on this recipe

  

  I used walnuts instead, everyone said it was lovely. I might try almonds next.

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• Wynand

  2009-09-14 14:55:42.830289

  Wynand rated and commented on this recipe

  

  It was Super easy and really delicious!

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• Teresa101

  2010-03-25 09:56:01.622157

  Teresa101 rated this recipe

  

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• Helen Teppo

  2010-07-04 07:45:38.604086

  Helen Teppo rated and commented on this recipe

  

  Made with 70g of cashew nuts as that was the pack size I had. Very good, quick and easy, delicious. Will make again.

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• Jacks

  2010-07-17 20:44:31.169352

  Jacks commented on this recipe

  How many ml's is a serving size?

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• ftfco

  2010-08-27 13:06:25.90602

  ftfco rated and commented on this recipe

  

  yummy :-) im a pesto fan and i like having sneaky pesto sandwiches

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• Yojik

  2010-09-17 15:25:38.778021

  Yojik rated this recipe

  

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• Pete

  2010-09-25 17:56:02.249757

  Pete rated and commented on this recipe

  

  I used the leaves picked from a fresh basil plant bought from the supermarket. I think 'a large bunch' would be more like the entire leaves from two basil plants as I thought it was a bit weak in flavour using the leaves from just one plant. Maybe half the rest of the ingredients and use just one basil plant. Still, I think this is a really great and easy pesto recipe.

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• katerina

  2010-11-11 12:41:08.021562

  katerina rated and commented on this recipe

  

  I also added some cilantro (fresh coriander) to lighten the very powerful taste of the basil

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Ingredients

• 50g pine nuts
• large bunch of basil
• 50g Parmesan (or vegetarian alternative)
• 150ml olive oil , plus extra for storing
• 2 garlic cloves

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Difficulty and servings

Makes 250ml

Preparation and cooking times

Prep 10 mins

Cook 5 mins

Vegetarian

Ingredients

• 50g pine nuts
• large bunch of basil
• 50g Parmesan (or vegetarian alternative)
• 150ml olive oil , plus extra for storing
• 2 garlic cloves

PER TBSP

105 kcalories, protein 2g, carbohydrate 0g, fat 11 g, saturated fat 2g, fibre 0g, salt 0.06 g

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