How to make pesto

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

Dietary Vegetarian

by William Leigh

Pesto is very versatile. You can add it to freshly cooked pasta, spread onto white fish before baking, serve with grilled chicken or spread on bruschetta. This homemade version is also much lower in salt than typical shop-bought pesto.

Method

Heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned and fragrant.
Place the parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper.
Blend for a few seconds until it begins to come together and is smooth.
Taste the pesto for seasoning, and add a squeeze of lemon juice if you like.
If not using straight away, you can store the pesto in a jar and will keep for a week in the fridge. Or you can put it into ice-cube trays and freeze.

Ingredients

125g/4Â½oz pine nuts
125g/4Â½oz parmesan cheese (or a similar vegetarian hard cheese), cut into small chunks
1 large bunch fresh basil leaves
1 clove garlic, crushed with the flat side of a knife
200ml/7fl oz extra virgin olive oil
salt and freshly ground black pepper
squeeze lemon juice

Shopping List

How to make pesto

Fruit and vegetables

1 large bunch fresh basil leaves

1 clove garlic, crushed with the flat side of a knife

squeeze lemon juice

Cooking ingredients

200ml/7fl oz extra virgin olive oil

125g/4Â½oz pine nuts

Dairy, eggs and chilled

125g/4Â½oz parmesan cheese (or a similar vegetarian hard cheese), cut into small chunks

Other

salt and freshly ground black pepper

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