This Italian basil, garlic and parmesan sauce takes only minutes to make and is delicious stirred into freshly cooked pasta, vegetable soups like Minestra or spread on to chicken, fish or tomatoes before grilling for a cheesey herb crust.
The sweet smell of crushed basil as you make this sauce makes it well worth the effort!
- 80g fresh basil leaves
- 40g pine nuts
- 80 freshly grated parmesan cheese
- 1-2 garlic cloves
- 100ml olive oil
- 1/2 teaspoon sea salt
Equipment: Food processor or use a pestle and mortar, the traditional way.
- Put garlic, basil leaves and pine nuts in food processor (or pestle and mortar) and mix (or pound) to a paste.
- Pour oil into mixture in a steady stream until you have a runny paste. Mix in parmesan and salt.
There you have it fresh pesto in a matter of minutes. Once you’ve tried it you’ll never buy the ready made one again!
If you pour it into a sterilised jar, it should keep for around a fortnight in the fridge. Simply add a little olive oil on top to keep pesto from drying out and seal with a lid.
Nutritional info: Basil is a good source of iron, potassium, calcium and vitamin c. It’s also anti-inflammatory, making it a great culinary herb for those who suffer from conditions such as osteo and rheumatoid arthritis.