Pesto sauce

Pesto sauce

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(61 ratings)

Prep: 10 mins Cook: 5 mins


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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  • 50g pine nuts
  • large bunch of basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 50g parmesan (or vegetarian alternative)



    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


  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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21st Jun, 2012
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.
19th Jun, 2012
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.
18th Jun, 2012
Does anyone have any ideas on what to use instead of nuts to give a good nut-free version of pesto?
19th Apr, 2012
i halved the recipe, and it just about served 2 people over pasta. was good! :)
12th Apr, 2012
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.
2nd Apr, 2012
Has anyone tried this recipe with wild garlic leaves instead of basil
11th Mar, 2012
This recipe is not suitable for vegetarians AS IT CONTAINS PARMESAN CHEESE.
Pinot Grigio
3rd Oct, 2011
Tastes wonderful! Yummy!!! Will defo make it again, again and again! :P
6th Sep, 2011
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.
28th Aug, 2011
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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