Pesto sauce

Pesto sauce

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(35 ratings)

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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

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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

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Comments

Show comments
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.

silindi's picture
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Tastes wonderful! Yummy!!! Will defo make it again, again and again! :P

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

darcy15197's picture
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easy, quick and delicious

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

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

gdmfsob's picture
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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
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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
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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
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It was Super easy and really delicious!

lisabray19's picture
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I used walnuts instead, everyone said it was lovely. I might try almonds next.

james2411's picture

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

bungo38's picture

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

seynadine's picture

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

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

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