Pesto

This pesto recipe is so quick and easy you’ll never want to get shop bought again! Get creative with it and discover how many recipes you can take to the next level with a dollop of pesto.

Difficulty: πŸ‘πŸ‘πŸ‘πŸ‘

Cost: £££

Serves 4 people


70g fresh basil leaves
(you could use young spinach, rocket or sorrel leaves instead if you prefer)
5 tablespoons olive oil
2 –3 cloves garlic, peeled
4 – 5 tablespoons pine nuts (or unsalted cashews, blanched almonds, hazelnuts, walnuts – or a mixture)
3 tablespoons parmesan cheese, finely grated
Black pepper
Salt

  1. Put the basil, oil and garlic into a food processor or blender and chop finely
  2. Add the nuts, pepper and cheese and whiz till you get the desired consistency.
  3. Taste and add salt – if required.
  4. Serve in one of the ways listed above or put into containers and keep in the fridge or freezer, until required.

Method

  1. Put the basil, oil and garlic into a food processor or blender and chop finely
  2. Add the nuts, pepper and cheese and whiz till you get the desired consistency.
  3. Taste and add salt – if required.
  4. Serve in one of the ways listed above or put into containers and keep in the fridge or freezer, until required.

Ingredients

70g fresh basil leaves
(you could use young spinach, rocket or sorrel leaves instead if you prefer)
5 tablespoons olive oil
2 –3 cloves garlic, peeled
4 – 5 tablespoons pine nuts (or unsalted cashews, blanched almonds, hazelnuts, walnuts – or a mixture)
3 tablespoons parmesan cheese, finely grated
Black pepper
Salt


A food processor or blender is required for this recipe.

Mix pesto with freshly cooked spaghetti and serve with grated parmesan.

Spread on pizza bases before adding your usual topping.

Mix with mayonnaise to make a delicious dressing for potatoes or seafood.

A couple of spoons stirred into salad dressings, soups and sauces really adds to the flavour.

For a different version of garlic bread, use pesto instead of garlic butter.

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