- Prep:10 mins
Cook:5 mins
- Easy
Nutrition per serving
- kcal 105
- fat 11g
- saturates 2g
- carbs 0g
- sugars 0g
- fibre 0g
- protein 2g
- salt 0.06g
Ingredients
- 50g pine nuts
- large bunch of basil
- 50g parmesan (or vegetarian alternative)
- 150ml olive oil, plus extra for storing
- 2 garlic cloves
Method
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.
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.
