How to make pesto
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This Italian no-cook sauce contains garlic, Parmesan, olive oil and lots of fresh basil – whip up a batch ahead and you'll have a quick meal to hand.
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.
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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.
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Put your homemade sauce to good use with our easy pesto recipes.
