Classic pesto for one

    A classic that never dates. This makes a small amount, 2 heaped tablespoons, enough for 1 person for spaghetti or a topping for chicken or fish. I make this in my trusty, big & bonkers (seriously heavy) pestle and mortar but you can always be more practical than me and use a mini chopper.

    Samantha's Supper

    Kent, England, UK
    1 person made this

    Serves: 1 

    • 1 clove garlic, peeled
    • 1 good pinch sea salt
    • 1 heaped tablespoon pine nuts
    • 1 good handful fresh basil leaves
    • 2 to 3 tablespoons good quality extra virgin olive oil
    • 2 level tablespoons finely grated Parmesan or pecorino cheese

    Prep:5min  ›  Ready in:5min 

    1. In the pestle and mortar or your mini chopper, add the garlic, salt and pine nuts. Smash down really well and mix into a coarse paste.
    2. Add the basil leaves and smash these into the nutty mixture. Mixing really well and then adding the cheese. Give it all a really good stir and then little by little, add the olive oil to make the mixture more wet.
    3. Place onto a small dish, cover and chill until ready to use. Great stirred through spaghetti, used as a dip, spooned over a tomato salad or dolloped on chicken or fish.

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