Sauces
Italian
ItalianClassic Pesto
A fresh basil pesto for pasta, sandwiches and roasted vegetables. The basic tier jazzes up a jar, the better tier blitzes fresh basil, pine nuts and Parmesan in a processor, and the ultimate tier is pounded by hand in a pestle and mortar with Genovese basil and aged Parmigiano.
Vegetarian
Gluten-free
Budget version
A jar of green pesto loosened and brightened with fresh extras.
Per serving£0.38
Total cost£1.50
Time3 min
Ingredients for 4
- 190 g jarred green pesto
- 2 tbsp extra virgin olive oil
- 20 g Parmesan , grated
- 1 lemon , juice only
- 1 handful fresh basil , torn
Method
- Spoon the jarred pesto into a bowl and loosen with the olive oil.
- Stir in the grated Parmesan and a squeeze of fresh lemon juice to lift it.
- Fold through the torn basil for a fresher, greener flavour.
- Taste and add a little more oil or lemon as needed before serving.
Equipment
- bowl
- spoon
The three ways, side by side
Budget
A jar of green pesto loosened and brightened with fresh extras.
Better
Made fresh in a food processor with basil, pine nuts and Parmesan.
Ultimate
Pounded by hand in a pestle and mortar with Genovese basil and aged Parmigiano.