Pesto sauce recipe | Good Food

50g pine nuts
large bunch of basil
50g parmesan
(or vegetarian alternative)
150ml olive oil
plus extra for storing
2 garlic cloves

Method

step 1
Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.
step 2
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.