Save to your scrapbook
Fresh basil pesto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 August 2015.