pesto for pasta

Make your own delicious pesto sauce in just 15 minutes

Pesto sauce

pine nuts

basil

parmesan (or vegetarian alternative)

olive oil,

garlic

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.

The Perfect Pistachio Pesto Recipe

cups, 200 g pistachio

⅓ cup, 10 g basil

cup, 75 g Parmigiano Reggiano, grated

½ cup, 100 g olive oil

water

Toast the pistachio nuts in a dry frying pan over medium-high heat until they are a light brown colour. Keep them moving to prevent burning.

Add basil leaves, Parmigiano Reggiano, garlic clove and a drizzle of oil to a pestle and mortar and grind until creamy.

Add the pistachio and grind until they start to break down into smaller chunks and combine. You should have a creamy yet slightly chunky consistency.

Drizzle the remaining olive oil and continue to grind until you have a creamy paste. We recommend leaving it a little rustic.

Top 2 pesto for pasta recipes from across the web

The most viewed pesto for pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pesto sauce

The Perfect Pistachio Pesto Recipe

Top 2 pesto for pasta recipes from across the web

The most viewed pesto for pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pesto sauce

The Perfect Pistachio Pesto Recipe

The most viewed pesto for pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine