Pesto sauce

Pesto sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(35 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Easy

Servings

Makes 250ml

Make your own delicious pesto sauce in just 15 minutes

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per tbsp

kcalories
105
protein
2g
carbs
0g
fat
11g
saturates
2g
fibre
0g
sugar
0g
salt
0.06g

Ingredients

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.
  2. Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.

Recipe from Good Food magazine, August 2006

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
SE27Eagle's picture

Used about 120ml with three standard sized supermarket bags of basil and the liquid balance was pretty good. Followed Italy Unpacked advice and used the closest in our local supermarket to trofie which was - not that close - gemelli - still short and holds the sauce. Return of happiness to cooking/prep time about as high as you can reasonably get.

martina555's picture

150ml olive oil was way too much!! ruined the taste even though I only put 100ml

bean_mother's picture

Just plain delicious and super quick.

sandrabowes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a delicious recIpe , I used about a 120mls of Greek olive oil with about 50g of small leaved Greek basil , the flavour was so intense , put some over plain boiled pasta and freshly ground black pepper .....mmmmmnnn mmmmnnn , will add chicken and green beans next time :)

andy1971's picture
  • 1
  • 2
  • 3
  • 4
  • 5

for those who are not sure what amount of basil to use, its usually 2 firmly packed cups, 1 cup = 45g
this goes well with mixed with curled salad leaves as a side.
Also try this with both creamy and grilled polenta, bbq fish, pan fried lamb and beef.
other great pesto's i have made are red pepper, rocket and mint and coriander and chilli.

catharsist316's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was so easy and really yummy! Way better than store bought stuff - and minus the wheatflour, which was my primary reason for making it myself.

looney's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious. Just stuck to the recipe and I'm converted. Will never use shop bought pesto again.

sailorgirl700's picture

I am Vegetarian and have found a great alternative to Parmesan. I get it from a company called Bookhams, via the internet, saw them first at the December 2011 Good Food Show. It comes through the post and you can freeze it too which is great. I cut into smallish recipe amounts wrap in waxed paper put in an air tight container and then freeze. Hope this is of some use, as there is nothing worse than when a recipe says vegetarian and then says Parmesan!

RoxySpiral's picture

I am vegetarian, but I thought cheese was ok! What's different about parmesan? Also, what is the alternative called, I couldn't find it? Thanks!

benatjamins's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy to make i will try a little less oil next time and maybe add a chilli.

I put it with some fried gnocchi and rocket.

oddspod's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Based on other recipes, which use 2 parts basil to 1 part nuts and cheese, I guessed 'a large bunch' to be 100g. I can also report that it doesn't really work in a blender... ended up finishing it off by hand in my tiny pestle and mortar. Still, I have something that looks and tastes a bit like pesto, and wrapped around some spaghetti it was delicious.

mejane4art's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I grow several pots of basil and make bulk quantities. It freezes really well...tastes totally fresh straight from the freezer. I used less oil.

jm14526's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really yummy. Easy and delicious.

karyn-betty's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe was simple and I used a stick blender instead of a food processor and this worked well. I substituted regular olive oil for olive oil with chilli, this added a nice little kick to it!
I used about 125ml of olive oil and this was enough.

trevkam's picture

Hey Lizzy! I would suggest using (shelled) sunflower seeds as an alternative for those with nut allergies. I prefer them to pine kernels! If you just don't like that sort of thing, I'd just use more of the other ingredients - perhaps mainly the cheese.

miramonti's picture

Does anyone have any ideas on what to use instead of nuts to give a good nut-free version of pesto?

sam_marshallsay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i halved the recipe, and it just about served 2 people over pasta. was good! :)

moijito's picture

Why show a pestle and mortar in the picture if you actually need a food processor for the recipe?
"Pesto" comes from the Italian word pestare that means to pound or crush... so I'd recommend trying it this way, especially since it arguably brings out the flavours even more.

lynnemcgowan6's picture

Has anyone tried this recipe with wild garlic leaves instead of basil

Pages

Questions

Tips