Fresh pesto

Fresh pesto

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(4 ratings)

Prep: 5 mins Cook: 2 mins


Makes 10 servings to stir through pasta
It takes mere minutes to whip up this homemade Italian sauce - blitz basil, nuts, cheese and garlic then stir into pasta

Nutrition and extra info

  • Vegetarian

Nutrition: per tbsp

  • kcal135
  • fat14g
  • saturates2g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein2g
  • salt0.1g


  • 50g blanched almond


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 1 large bunch basil leaves
  • 50g grated parmesan, or vegetarian alternative



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 garlic cloves
  • 150ml extra-virgin olive oil


  1. Toast the almonds in a dry frying pan. Tip into a food processor with the basil, Parmesan, garlic and some seasoning. Whizz together while slowly pouring in the olive oil.

  2. Keep in a sterilised jar with a little extra oil to cover the top, in the fridge for up to 2 weeks.

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Comments, questions and tips

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26th Jul, 2018
This couldn't be more delicious. It's easy to make (picking the leaves is the most time consuming bit!) and blanched almonds work a treat without the cost of pine nuts! I add more garlic and just add oil to make the consistency right rather than measuring it in so there's not too much oil. It doesn't last that long but that's ok because we love eating it!
newmikeman's picture
1st Mar, 2018
How big is a "large bunch basil leaves"? If a small packet in Waitrose is 25g, is a large bunch twice that, 10 times that, or what? One of the other recipes here says 80g basil. Would that suit your recipe too? Its a bit academic because all the basic pesto recipes are the same except that one of them is complete and the other two are not - the quantity of basil.
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