Pesto sauce

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• Elthar

  13 June 2011

  Elthar rated and commented on this recipe

  

  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.

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• Rebecca Mohan

  12 July 2011

  Rebecca Mohan rated and commented on this recipe

  

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

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• Darcy15197

  16 July 2011

  Darcy15197 rated and commented on this recipe

  

  easy, quick and delicious

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• Jane

  28 August 2011

  Jane rated and commented on this recipe

  

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

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• Jaytee

  06 September 2011

  Jaytee rated and commented on this recipe

  

  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.

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• Silindi

  03 October 2011

  Silindi rated and commented on this recipe

  

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

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• Shoobles

  08 January 2012

  Shoobles rated this recipe

  

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• Nomeatreet

  11 March 2012

  Nomeatreet commented on this recipe

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

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• Lynny

  02 April 2012

  Lynny commented on this recipe

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

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• moijito

  12 April 2012

  moijito commented on this recipe

  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.

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• ilikefood

  19 April 2012

  ilikefood commented on this recipe

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

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• ilikefood

  19 April 2012

  ilikefood rated this recipe

  

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• lizzy

  18 June 2012

  lizzy commented on this recipe

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

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• Double Standard

  19 June 2012

  Double Standard commented on this recipe

  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.

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• Karyn Betty

  21 June 2012

  Karyn Betty rated and commented on this recipe

  

  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.

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• Joyce

  12 July 2012

  Joyce rated and commented on this recipe

  

  Really yummy. Easy and delicious.

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• Dotto

  23 July 2012

  Dotto rated and commented on this recipe

  

  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.

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• oddspod

  29 August 2012

  oddspod rated and commented on this recipe

  

  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.

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• Ben Thurland

  03 September 2012

  Ben Thurland rated and commented on this recipe

  

  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.

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• sailorgirl

  19 September 2012

  sailorgirl commented on this recipe

  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!

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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 2.0g, carbohydrate 0.0g, fat 11.0 g, saturated fat 2.0g, fibre 0.0g, salt 0.06 g

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