1 large bunch of fresh basil leaves (at least 70g)
2 garlic cloves, peeled
25g toasted pine nuts
175ml olive or rapeseed oil
50g freshly grated Parmesan
Sea salt and freshly ground black pepper
Basil Pesto
Ingredients
Main
1 large bunch of fresh basil leaves (at least 70g)
2 garlic cloves, peeled
25g toasted pine nuts
175ml olive or rapeseed oil
50g freshly grated Parmesan
Sea salt and freshly ground black pepper
Method
Copy TextPlace the basil in a food processor with the garlic, pine nuts, parmesan and oil. Blend to a light paste.
Transfer to a bowl or a glass jar and season to taste.
Cover and chill until needed.
Prepare Ahead
This will keep happily in the fridge for up to 2 week – just top it up with a little extra olive oil
to keep it tasting lovely and fresh. It can also be frozen.
The Quality Mark & You
Learn moreMethod
Copy TextPlace the basil in a food processor with the garlic, pine nuts, parmesan and oil. Blend to a light paste.
Transfer to a bowl or a glass jar and season to taste.
Cover and chill until needed.
Prepare Ahead
This will keep happily in the fridge for up to 2 week – just top it up with a little extra olive oil
to keep it tasting lovely and fresh. It can also be frozen.
