Pesto sauce

Pesto sauce

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

Prep: 10 mins Cook: 5 mins

Easy

Makes 250ml
Make your own delicious pesto sauce in just 15 minutes

Nutrition and extra info

  • Vegetarian

Nutrition: per tbsp

  • kcal105
  • fat11g
  • saturates2g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein2g
  • salt0.06g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g pine nuts
  • large bunch of basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 50g Parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 150ml olive oil, plus extra for storing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves

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.

Ads by Google

Comments, questions and tips

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

Comments (51)

jm14526's picture
5

Really yummy. Easy and delicious.

karyn-betty's picture
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
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

reetrob's picture

This recipe is not suitable for vegetarians AS IT CONTAINS PARMESAN CHEESE.

Pinot Grigio's picture
5

Tastes wonderful! Yummy!!! Will defo make it again, again and again! :P

Enanjay's picture
5

My 'almost veggie' friend said this was the best pesto she'd ever tasted. I put the left overs in a jar with just a little olive oil to cover as recommended, but won't do that next time as it made it too oily.

1william's picture
5

Make this regularly now, grow my own basil to use. Never buy a jar again once you have made fresh pesto.

darcy15197's picture
5

easy, quick and delicious

rebeccamohan's picture
5

Make this in a pestle and mortar. The texture is so much better, and it is so satisfying to eat!

elthar's picture
5

I'm doing a variation of this one all the time with plain 75% fat cheese as the parmesan is too costly to spend it like that. Works both with green and purple basil and i do not cook pine nuts, they are fine as it is.

katerina1302's picture
5

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

gdmfsob's picture
5

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.

em-ftfco's picture
5

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

jackiepiggy's picture

How many ml's is a serving size?

helsbelssuomi's picture
4

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

wynand's picture
5

It was Super easy and really delicious!

Pages

Questions (3)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…