Pesto sauce

Pesto sauce

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(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
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Ingredients

  • 50g pine nuts
  • large bunch of basil

    Basil

    ba-zil

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

  • 50g Parmesan (or vegetarian alternative)

    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

    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.

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Comments (51)

lisabray19's picture
5

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
5

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

sandra2008's picture

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

lisasimons's picture
5

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

wendykr's picture
4

Very nice, nicer still if you add ricotta

madeleineyoung's picture
5

Really delicious and really easy.

sophielydon's picture
5

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.

ruthiewatkinson's picture
5

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

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