Classic pesto

Classic pesto

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

Cook: 15 mins

Easy

Makes 250ml

You can whizz up your own delicious pesto in under 15 minutes – it’s great for a fast-fix meal

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g pine nuts
  • 80g 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
    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 basil, parmesan, olive oil and garlic cloves. Process until smooth and season.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
FamilyLee's picture
FamilyLee
21st Mar, 2019
Lovely recipe! I often add spinach to bulk up my basil to the required amount, but otherwise no adjustments required.
Victoria Smith's picture
Victoria Smith
29th Jan, 2019
Made this for me and my baby who I am currently weaning and we with likes it. Wanted to add something to his pasta for flavour, but can't use jar pesto as it's full of salt. So surprised at how quick and easy it is to make. Just wish pine nuts were cheaper. I added extra garlic as I love it.
Mike313
2nd Nov, 2018
This recipe makes quite a runny pesto. It poured freely from the blender. If you like something a little thicker that you can spread, half the quantity of oil to start with, and then add a little to the blender - bit by bit - to get to the consistency you like.
Mrs P.
22nd Jul, 2018
5.05
Scruuuuuumy. Halved the recipe as I didn't need too much, but kept the garlic the same. Had it smeared on crispy toasted french stick slices to accompany a creamy pasta/chicken/spinach/roasted cherry tomato dish. Down the gym tmw!!!
Florrie Sutton's picture
Florrie Sutton
22nd Jul, 2018
5.05
fantastic recipe, perhaps a bit more parmesan really improved it in my opinion
stoatchef
18th Jun, 2018
5.05
Use this in the Care Home I cook for, Quinoa, mixed crushed nuts, chopped tomatoes and spring onions, toss in the Pesto.
turkishjelly
11th Jan, 2018
5.05
Lovely pesto and easy to make. I can never get enough basil off of my plant so I add spinach as well.
lentilopes
1st Nov, 2017
Great vegan alternative to parmesan = nutritional yeast
whitneyjadee
6th Sep, 2017
5.05
Delicious and so easy to make. I used 4 cloves of garlic as I like it a bit stronger and it turned out perfect.
RoKo's picture
RoKo
1st Feb, 2017
5.05
So easy, so quick and so delicious. Ate it all in one sitting. Didn't share ;)

Pages

sozzie
10th Nov, 2013
I followed this recipe to a T but mine did not look like the pesto in the photo - mine was much darker. How do I get pesto to look light green? This is the second BBC Good Food recipe I've used for pesto and both came out dark! I'm obviously doing something wrong, so can someone please point me in the right direction? Thanks!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?