Easy Pesto Sauce
Italian sauce recipe15 Mins
- 2 garlic cloves
- 1 Large bunch of basil
- 50g pine nuts
- 50g parmesan cheese
- 150ml olive oil, plus extra for storing
On a low heat, gently roast the pine nuts until golden, shaking occasionally. Add all the rest of the ingredients in your food processor and blitz to your desired thickness.
Pour the pesto into a jar and cover with a layer of oil, this will preserve the pesto’s freshness. Seal and store in the fridge. It will keep for up to two weeks.
Great for pasta sauces, Spanish tomatoes and mozzarella also go perfectly with this herby drizzle!