Pesto sauce

Pesto sauce


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About this recipe: A little home-made pesto sauce goes a long way as it is packed with flavour. Toss this sauce into piping-hot pasta just before eating. Store any leftover pesto in a screwtop jar in the fridge (cover the surface of the pesto with a little extra oil).

Norma MacMillan

Serves: 4 

  • 2 garlic cloves
  • 30 g (1 oz) pine nuts
  • 30 g (1 oz) Parmesan cheese, freshly grated
  • 20 g (3/4 oz) fresh basil sprigs
  • 5 tbsp extra virgin olive oil

Prep:10min  ›  Ready in:10min 

  1. Place the peeled garlic in a food processor or herb chopper. Add the pine nuts and Parmesan, and process until the ingredients are finely chopped and thoroughly combined.
  2. Add the basil, including all the soft stalks. (If the basil is picked from a mature plant with tough stalks, discard these before weighing the sprigs.) Process until the basil is chopped and the mixture begins to clump together.
  3. Add the olive oil and process until combined. The sauce should have a fine, slightly grainy texture.

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