Ad

Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Nutrition: per tbsp

  • kcal88
  • fat9g
  • saturates2g
  • carbs0g
  • sugars0g
    low
  • fibre0.1g
  • protein1g
  • salt0g
    low
Ad

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 basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

Recipe from Good Food magazine, August 2011

Ad

Comments, questions and tips (57)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.116 ratings

esmefleeman63958

question

How long does it last in the fridge ?

jacV9RF973R

Excellent recipe. Only one I use. My 2 tips, use the freshest basil possible, discard bruised, discoloured leaves, I sometimes toast almond flakes instead of pine nuts which can be expensive and can never taste any difference.

carragoona06868

question

Can you freeze it?

cwmcelynrabbit

I always make a large batch and freeze small potions. I have never had any problems and it tastes the same as when I've used it fresh. It has never changed colour either.

pattiobrien11166223

Simply the best pesto recipe…easy peasy. I also sometimes (when I don’t have enough basil leaves) add in some Italian parsley which is always in my tunnels. Thant you good FOOD!

Jatropha

A bit bland - benefited from 1/2 tsp of salt and the juice of half a lemon.

Aaron Myrie avatar
Aaron Myrie

At the end of the recipe it says to season to taste. :)

Ad
Ad

Related guides

Ad

You may also like

Related recipe collections