Pesto sauce

Pesto sauce

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(62 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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2nd Aug, 2009
I don't normally heat the pine kernels, and use a 50:50 mix of parmesan and pecorino romano, which I believe is more authentic. Also, using a mortar and pestle gives the pesto a much lighter colour and a better texture, even if it requires more effort
30th Jul, 2009
what is a 'large bunch' of basil? How much does it weigh?
30th Jul, 2009
are there any substitutes for pine nuts? the only nuts we get locally are pistachios, and maybe cashew nuts....would those work?
15th Jul, 2009
Also nice with a chilli or two to give it a bit of zing, but still keeping the pesto taste
15th Jun, 2009
Be careful of putting in too much garlic as it overpowers it. I would recommend using one clove. You could always add another it it needs it. Overall not a bad recipe. Will definately be making again
11th Jun, 2009
great but may use a little less oil next time. It had a wonderful aroma and so much cheaper than the shop version!
6th Jun, 2009
Very nice, nicer still if you add ricotta
17th May, 2009
Really delicious and really easy.
sophielydon's picture
5th Feb, 2009
I would highly recommend making your own pesto - it's so easy and is really satisfying. I usually add 3 sundried tomatoes (from a jar in oil) to the pesto after you've blended the rest of the ingredients. Chop quite finely and stir in - it tastes delicious.
10th Jan, 2009
soo easy to make! also impresses everybody when you say i have made my own pesto!


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