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Homemade pesto

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  • Makes: 300 ml

  • Prep time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

  • Make in advance

Have you ever made pesto from scratch? No? Well, now is the time to learn. This simple recipe shows you exactly how classic pesto is made and only takes 5 mins to rustle up. This pesto can be used in different ways, the most popular is with pasta. You can also use it as a sauce for grilled fish or meat and it is delicious when stirred into soups or crushed potatoes. Swap that classic tomato pizza sauce for pesto instead for a flavour-packed meal. The pine nuts, basil and Parmesan make a delicious combination. This sauce will last up to 1 week in an airtight container in the fridge.

Variations:Use parsley or mint, or a mixture of herbs, or rocket, spinach, or peas or beans. Make with chilli and coriander or red peppers and chilli.

Ingredients

  • 100g basil leaves
  • 2 garlic cloves
  • 50g toasted pine nuts
  • 50g Pecorino or Parmesan, freshly grated
  • 8tbsp extra virgin olive oil
  • a squeeze of fresh lemon

Method

  1. Put all the ingredients in a food processor with salt and pepper and blitz to form a rough paste.
  2. To keep it for another day, spoon the pesto into a jar then spoon a little oil on top to preserve it for longer. Cover and keep in the fridge. Use within 1 week.
  3. Stir through pasta, drizzle over chicken or spread on salmon fillets - it goes with anything!

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 51(kcal)
  • Fat 6.5g
  • Saturates 1.1g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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