How to make pesto

Whizz up this classic pesto in a matter of minutes using just five ingredients. This herby sauce is perfect for swirling through pastas and soups, as well as being a delicious topping on pizzas, flatbreads and jacket potatoes.

Tips for making homemade pesto

• Heat a dry frying pan over a low heat. Add 50g pine nuts and toast until golden, shaking the pan occasionally to ensure they're evenly coloured and don't burn.
• Put the pine nuts into a food processor with 2 garlic cloves, 50g parmesan (or vegetarian alternative), 80g basil and 150ml olive oil.
• Blitz until smooth or pulse for a chunkier consistency. Season to taste.
• Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. Will keep in a fridge for up to two weeks.

Put your homemade sauce to good use with our easy pesto recipes.