This quick and easy Pesto recipe only takes minutes to prepare and added to cooked pasta makes a simple supper. If you have any leftovers you can keep your pesto in a jar covered with a little olive oil in the fridge for 4 – 5 days.
- 175g/6oz fresh basil leaves
- 225g/8oz Parmesan, grated
- 55g/2oz pine nuts
- 2 large cloves of garlic
- 225ml/8fl oz extra virgin olive oil
- Salt and pepper
Place all ingredients into a blender and whizz until smooth. Taste, correct the seasoning.
Cook some pasta and then stir through the pesto, garnish with some basil leaves and grated parmesan for a quick and simple supper.
Have you tried this pesto recipe? What did you think? Tell us in the comments below.