Basil pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
Ingredients
- 50g pine nuts or cashews
- large bunch of basil, leaves picked
- 50g parmesan or vegetarian alternative
- 1 garlic clove, chopped
- 100ml olive oil
Method
- STEP 1
Toast the nuts in a pan over a low heat. Tip into a mini chopper with the remaining ingredients, or use a large pestle and mortar, then blitz or pound into a rough sauce. Will keep for three days in the fridge.
