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Fresh basil pesto
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Makes: 1 x 380ml jar
100g pack basil, leaves
90g pine nuts, toasted
1½ garlic cloves, finely crushed
50g freshly grated parmigiano reggiano, plus extra to serve
1 lemon, zest and juice
125ml olive oil
1. Put the basil, pine nuts, garlic, parmesan and lemon zest in a food processor (or use a pestle and mortar); season and blend to a coarse paste. With the motor running (or while pounding), gradually pour in the olive oil and lemon juice until smooth. Taste and season again, if needed.
2. Serve stirred through tagliatelle or with homemade gnocchi, if liked. Store leftover pesto in a clean, sterilised jar in the fridge for up to 1 week.
Typical values per serving:
This recipe was first published in Wed Aug 12 09:28:35 BST 2015.