favorite
print
rate
Prep 10 minutes
Total 5 minutes
Makes Grams
US | Metric
Ingredients
  • 30 g of Parmigiano Reggiano, grated.
  • 30 g of pine nuts.
  • 1 large bunch of fresh basil.
  • 100 ml of good quality olive oil or extra virgin olive oil.
  • 2 garlic cloves.
  • ½ juice of a lemon.
Pesto Sauce Pesto Sauce

Pesto Sauce

Ok, enough ‘s enough, PLEASE STOP!! buying shop-bought pesto, it’s nothing like the real thing. I get it, it’s cheap and it’s easy to just open the jar and stir it into some pasta.


But trust me once you have made fresh pesto you won’t go back or even like the stuff from a jar! Also the good thing about making it yourself is you can adjust it to your taste if you like it garlicky add extra garlic, or more cheese etc.


  1. First, get a frying pan over a medium heat and dry fry the pine nuts till golden brown, but keep an eye on them because they will catch and burn. Place the pine nuts into a food processor along with all the other ingredients, a pinch of salt and pepper and whiz to a nice sauce.


Pop into a glass jar and store in the fridge for up to 10 days.

Passionate self-taught home cook, recipe developer and MasterChef UK 2017 contestant. Eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.

More from me

Pesto Sauce

Ok, enough ‘s enough, PLEASE STOP!! buying shop-bought pesto, it’s nothing like the real thing. I get it, it’s cheap and it’s easy to just open the jar and stir it into some pasta.


But trust me once you have made fresh pesto you won’t go back or even like the stuff from a jar! Also the good thing about making it yourself is you can adjust it to your taste if you like it garlicky add extra garlic, or more cheese etc.

favorite
print
rate
Prep 10 minutes
Total 5 minutes
Makes Grams
US | Metric
Ingredients
  • 30 g of Parmigiano Reggiano, grated.
  • 30 g of pine nuts.
  • 1 large bunch of fresh basil.
  • 100 ml of good quality olive oil or extra virgin olive oil.
  • 2 garlic cloves.
  • ½ juice of a lemon.
  1. First, get a frying pan over a medium heat and dry fry the pine nuts till golden brown, but keep an eye on them because they will catch and burn. Place the pine nuts into a food processor along with all the other ingredients, a pinch of salt and pepper and whiz to a nice sauce.


Pop into a glass jar and store in the fridge for up to 10 days.

Passionate self-taught home cook, recipe developer and MasterChef UK 2017 contestant. Eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.

More from me