Whizz up this classic pesto in a matter of minutes using just five ingredients. This herby sauce is perfect for swirling through pastas and soups, as well as being a delicious topping on pizzas, flatbreads and jacket potatoes.
Tips for making homemade pesto
- Heat a dry frying pan over a low heat. Add 50g pine nuts and toast until golden, shaking the pan occasionally to ensure they're evenly coloured and don't burn.
- Put the pine nuts into a food processor with 2 garlic cloves, 50g parmesan (or vegetarian alternative), 80g basil and 150ml olive oil.
- Blitz until smooth or pulse for a chunkier consistency. Season to taste.
- Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. Will keep in a fridge for up to two weeks.
Put your homemade sauce to good use with our easy pesto recipes.