How to make pesto
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.
Points to remember
- Heat a frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally.
- Put the pine nuts into a food processor with garlic, Parmesan, basil and olive oil. Process until smooth or pulse for a chunkier consistency. Season to taste.
TIPS
HOW TO MAKE PESTO
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.
HOW TO MAKE PESTO
If you’re making a small quantity, you can use a hand blender to combine the ingredients.
