The only recipe you need to see how to make pesto! A foolproof and classic pesto recipe made with basil, olive oil, pine nuts and Parmesan cheese.
- 110g (4 oz) basil leaves
- 4 cloves garlic
- 75g (3 oz) grated Parmesan cheese
- 110ml (4 fl oz) olive oil
- 30g (1 oz) pine nuts
- 55g (2 oz) chopped fresh parsley (optional)
Prep: 5min › Ready in: 5min
- Combine basil, garlic, Parmesan cheese, olive oil and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Store your pesto in a glass jar with a layer of olive oil on top – it will keep this way for longer in the fridge. When you want some pesto, simply drain off the olive oil.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the ‘parmesan style hard cheeses’ which are suitable for vegetarians.