Fresh pesto

It takes mere minutes to whip up this homemade Italian sauce – blitz basil, nuts, cheese and garlic then stir into pasta

  • Prep:5 mins
    Cook:2 mins
  • Easy

Nutrition per serving

  • kcal 135
  • fat 14g
  • saturates 2g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 2g
  • salt 0.1g


  • 50g blanched almonds
  • 1 large bunch basil leaves
  • 50g grated parmesan, or vegetarian alternative
  • 2 garlic cloves
  • 150ml extra-virgin olive oil


  1. Toast the almonds in a dry frying pan. Tip into a food processor with the basil, Parmesan, garlic and some seasoning. Whizz together while slowly pouring in the olive oil.

  2. Keep in a sterilised jar with a little extra oil to cover the top, in the fridge for up to 2 weeks.

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