- 2 garlic cloves
- 1 Large bunch of basil
- 50g pine nuts
- 50g parmesan cheese
- 150ml olive oil, plus extra for storing
STEP 1
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.
STEP 2
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.
STEP 3
Great for pasta sauces, Spanish tomatoes and mozzarella also go perfectly with this herby drizzle!
Products used to make this recipe
Swan Stealth Personal Blender
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Swan Retro 5 Piece Pan Set
Comprising 16cm, 18cm and 20cm saucepans and 20cm and 28cm frying pans, this 5-piece pan set lets you easily create a variety of dishes for one person or the whole…
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