Pesto sauce

Pesto sauce

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(59 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

    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, plus extra for storing
    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 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, questions and tips

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turkishjelly
30th Aug, 2014
4.05
Very easy to make. I used 50g of a mix of basil and spinach leaves, about 80ml of olive oil and only one garlic clove. It was delicious!
katherinedarling1
25th May, 2014
Just made this using about 75mls of oil and I also roasted the garlic as I find raw garlic overpowering in homemade pesto. Added some lemon juice, black pepper and chilli flakes, tastes amazing! Might recommend slightly less cheese.
SE27Eagle
12th Jan, 2014
Used about 120ml with three standard sized supermarket bags of basil and the liquid balance was pretty good. Followed Italy Unpacked advice and used the closest in our local supermarket to trofie which was - not that close - gemelli - still short and holds the sauce. Return of happiness to cooking/prep time about as high as you can reasonably get.
martina555
9th Oct, 2013
150ml olive oil was way too much!! ruined the taste even though I only put 100ml
bean_mother
21st Sep, 2013
Just plain delicious and super quick.
sandrabowes
14th Aug, 2013
5.05
This is a delicious recIpe , I used about a 120mls of Greek olive oil with about 50g of small leaved Greek basil , the flavour was so intense , put some over plain boiled pasta and freshly ground black pepper .....mmmmmnnn mmmmnnn , will add chicken and green beans next time :)
andy1971
29th Apr, 2013
5.05
here is a good site for guides to all measurments especially when using hurbs http://www.mouthwateringmunchies.com/?page_id=2546
andy1971
29th Apr, 2013
5.05
for those who are not sure what amount of basil to use, its usually 2 firmly packed cups, 1 cup = 45g this goes well with mixed with curled salad leaves as a side. Also try this with both creamy and grilled polenta, bbq fish, pan fried lamb and beef. other great pesto's i have made are red pepper, rocket and mint and coriander and chilli.
catharsist316
15th Oct, 2012
5.05
This was so easy and really yummy! Way better than store bought stuff - and minus the wheatflour, which was my primary reason for making it myself.
looney
1st Oct, 2012
5.05
Delicious. Just stuck to the recipe and I'm converted. Will never use shop bought pesto again.

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