Classic Pesto
By OcadoLife
Published on 27 February 2023
A quick and easy homemade pesto can make even the dullest of dishes sing, so keep this Classic Pesto recipe from food writer and cookery teacher Rebecca Woollard close at hand. Try it tossed with gnocchi, drizzled over soup, stuffed inside a chicken breast, and more. Ready in a flash, it’s simply whizzed up in a food processor – and as it uses the basil stalks as well as the leaves, there’s no food waste. Play around with the flavours if you like, to use up whatever leafy greens, nuts and hard cheeses you have left over.Time and servings
10 minsTotal time
6Servings
10 minsPrep time
Ingredients
- 50 g of basil, leaves and stalks
- 1 small garlic clove, sliced
- 50 g of pine nuts, toasted
- 100 ml of extra-virgin olive oil
- 1 squeeze of lemon juice, to taste
- 50 g of parmesan (or vegetarian italian hard cheese if required), finely grated
Method
Step 1
Blitz the basil, pine nuts, cheese and garlic in a food processor, until you have a chunky purée.Step 2
Pour in 80ml of the oil and blitz again, then add the remaining 20ml oil if you’d like a looser texture. Season with salt and lemon juice to taste. It’ll keep in an airtight container in the fridge for 3-5 days.