Pesto recipe

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Pesto recipe
Pesto recipe

Random recipe review

This was great

5/5 Surprised how easy this was, and how nice it was too.

Paul R Smith
Servings:Serves 4
Calories per serving:143
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:20th October 2012

This nutty pesto is wonderful with fresh pasta. Just dollop some over freshly cooked pasta and you have a meal fit for a king.


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Blitz the basil, garlic and salt in the food processor - don't blend it too smoothly, you want some texture
  2. Add the toasted pine nuts and blitz again
  3. Pour in both cheeses and add just enough olive oil, but don't blitz again, because this would make the cheese in the Pesto too glutinous.Just fold in gently, until well incorporated.
  4. Season with black pepper


Can be kept in the fridge for a week or so,if you keep a layer of oil covering the Pesto,but also freezes well. Make a batch to use over the Winter, when basil is in short supply.

Serving suggestions

Serve with fresh pasta

Variations

Add a dash of lemon juice or lime juice. If basil is unavailable, flat-leaved parsley is excellent, although not authentic.

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