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  1. Home
  2. pesto recipe

Basil pesto

Transform fresh basil into a tangy sauce with Parmesan, garlic, lemon and pine nuts. Keep a jar in the fridge to give sandwiches and pasta and instant lift. - by Alison Pickel
  • 08 Feb 2016
Basil pesto
Cook: 15 Minutes - easy - Makes 275g - Vegetarian - gluten-free - egg-free - pregnancy-safe
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Transform fresh basil into a tangy sauce with Parmesan, garlic, lemon and pine nuts. Keep a jar in the fridge to give sandwiches and pasta and instant lift.

Ingredients

150 g basil leaves

50 g Parmesan, finely grated

1 garlic clove, finely chopped

zest ½ lemon and a good few squeezes of juice

50 g pine nuts, toasted

150 ml extra virgin olive oil

Method

  1. Put the basil in the small bowl of a food processor, along with the Parmesan, garlic, lemon zest and pine nuts. Blitz to a rough paste. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few good squeezes of lemon juice. Transfer the pesto to a clean jar and top with the remaining oil. Will keep for two weeks.
  • pesto recipe
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