Basil pesto
Blend together basil, pine nuts or cashews, parmesan, garlic and olive oil to make your own pesto. It's perfect for pizzas, pasta and sandwiches
Build your own pesto pasta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 400g farfalle pasta
- 3 tbsp olive oil
- 50g pine nuts
- 5 tbsp pesto(see recipe, right and below, if you want to make your own)
- 10 large basil leaves
- ½ lemonjuiced and zested
- 50g parmesanor vegetarian alternative, shaved
To serve (optional)
- halved cherry tomatoesdrained sweetcorn, peas, rocket
Nutrition: Per serving
- kcal415
- fat20g
- saturates4g
- carbs43g
- sugars1g
- fibre4g
- protein13g
- salt0.1g
Method
step 1
Cook the pasta following pack instructions, then drain and toss in 1 tbsp of the oil. Transfer to a large bowl and set aside to cool, tossing occasionally so it doesn’t stick.
step 2
Toast the pine nuts in a dry frying pan over a low heat, constantly moving them for 4-5 mins until browned. When the pasta has completely cooled, toss through the pesto, toasted pine nuts, remaining olive oil, basil, lemon zest and juice, and the tomatoes, sweetcorn, peas and rocket, if using. Season, then scatter over the parmesan and serve.
