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.

Ad

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.
Ad

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

TIPS
USING A HAND BLENDER

If you’re making a small quantity, you can use a hand blender to combine the ingredients.

Sponsored content

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Be the first to comment

We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

Ad
Ad

Related guides

You may also like

Ad

You may also like

Sponsored content