Basil pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
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- 50g pine nutsor cashews
- large bunch of basilleaves picked
- 50g parmesanor vegetarian alternative
- 1 garlic clovechopped
- 100ml olive oil
Nutrition: Per serving
- kcal188
- fat19g
- saturates3g
- carbs1g
- sugars0.3g
- fibre0.2g
- protein4g
- salt1g
Method
step 1
Toast the nuts in a pan over a low heat. Tip into a mini chopper with the remaining ingredients, or use a large pestle and mortar, then blitz or pound into a rough sauce. Will keep for three days in the fridge.
