how to make pesto recipe
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Pesto

A fresh blend of basil and garlic, pesto will add a blast of summer to any savoury dish. Add generously to sauces, soups and dressings or use as a marinade.  If your a baker spoon pesto onto your pizza or fold it into your home-made bread.
Amazing!
Prep Time5 mins
Total Time5 mins
Course: Condiment
Cuisine: Italian
Keyword: basil, flavor, health eating, herb, pesto
Servings: 30
Calories: 339kcal
Author: movementandnutrition.co.uk

Ingredients

Ingredients

  • 75 g grated Parmigiano Reggiano
  • 75 g fresh basil
  • 75 g pine nuts
  • 4 cloves garlic
  • 100 g extra virgin olive oil
  • 6 peppermill turns freshly ground black peppercorns
  • salt

Instructions

Instructions

  • Put everything into your food processor except the salt and blend it into a smooth paste.
  • Add salt to taste and blend in
  • Your pesto will keep in a sealed jar in the fridge for two weeks or more.
  • If you’ve made a big batch you can freeze it. Divide up the pesto in an icecube tray and stick it in the freezer. Use when you need it - one block at a time.

Notes