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
Better version
Made fresh in a food processor with basil, pine nuts and Parmesan.
Per serving£0.75
Total cost£3.00
Time10 min
Ingredients for 4
- 60 g fresh basil , leaves only
- 30 g pine nuts , lightly toasted
- 1 clove garlic
- 40 g Parmesan , grated
- 100 ml extra virgin olive oil
- sea salt , to taste
Method
- Toast the pine nuts in a dry pan until golden, then leave to cool.
- Put the basil, pine nuts and garlic into a food processor and pulse to a rough paste.
- Add the Parmesan and pulse again, then drizzle in the olive oil with the motor running until loose and creamy.
- Season with sea salt and pulse briefly to combine, taking care not to over-process.
- Scrape into a jar and top with a thin film of oil if not using straight away.
Equipment
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.