Classic pesto

This pesto can be used in different ways, the most popular is with pasta. You can also use it as a sauce for grilled fish or meat and it is delicious when stirred into soups or crushed potatoes
Makes: 300 ml
Prep time: 15 mins
Total time: 15 mins
Costs: Cheap as chips




    • 1 tbs pine nuts


    • Pinch of salt


    • 125g fresh basil leaves


    • 30g fresh grated Parmesan or pecorino


    • 1 peeled and roughly chopped clove of garlic (optional)


    • 125 ml extra virgin olive oil


    • 2 tbs oil






    1. Toast pine nuts in a dry pan. Put them in a food processor with a pinch of salt, whizz for a few seconds, then add fresh basil leaves, fresh grated Parmesan or pecorino (or a mixture) and the garlic, if you like.


    1. Whizz for a few secs to mix. With the speed running on low, pour in extra virgin olive oil. Spoon the pesto into a jar, then spoon oil on top, to preserve it for longer.


    1. Cover and keep in the fridge. Use within a week.



Nutritional information per portion



fat 6.5g saturates 1.1g calories 51(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.