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Cook
20m
Cook
20m
Ingredients
Method
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Step 1
To a blender, add 100g toasted pine nuts, 100g basil, 200ml olive oil, 1 garlic clove, 1 lemon (zest and juice), 1/2 tbsp freshly ground black pepper, and 70g parmesan and blitz until smooth.
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For
2
M
I
100
g
Pine nuts, toasted (see The Notes)
100
g
Basil, handful of leaves reserved
200
ml
Olive oil
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Autumn,
Comfort Food,
In a hurry,
No energy to cook,
Pasta,
Spring,
Summer,
Winter,
15 Minute Meals,
Under 30 Minutes
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Bianca C
4 months ago
A regular dish in our household- love it! Love that you can use the leftover pesto for other dishes too.
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Margie
3 months ago
Yes, I love having leftover pesto, as you say, so great for so many things! xx
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