Pesto sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 250ml
Skip to ingredients
- 50g pine nuts
- large bunch of basil
- 50g parmesan(or vegetarian alternative)
- 150ml olive oilplus extra for storing
- 2 garlic cloves
Nutrition: per tbsp
- kcal105
- fat11g
- saturates2g
- carbs0g
- sugars0g
- fibre0g
- protein2g
- salt0glow
Method
step 1
Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.
step 2
Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.
