Pesto sauce

Pesto sauce

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(60 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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james2411
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
bungo38
30th Jul, 2009
what is a 'large bunch' of basil? How much does it weigh?
seynadine
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?
rdglww
15th Jul, 2009
5.05
Also nice with a chilli or two to give it a bit of zing, but still keeping the pesto taste
sandra2008
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
lisasimons
11th Jun, 2009
5.05
great but may use a little less oil next time. It had a wonderful aroma and so much cheaper than the shop version!
wendykr
6th Jun, 2009
4.05
Very nice, nicer still if you add ricotta
madeleineyoung
17th May, 2009
5.05
Really delicious and really easy.
sophielydon's picture
sophielydon
5th Feb, 2009
5.05
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.
ruthiewatkinson
10th Jan, 2009
5.05
soo easy to make! also impresses everybody when you say i have made my own pesto!

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