Jamie Oliver

The best basil pesto

The Italian classic with basil, Parmesan and pine nuts

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The best basil pesto

Serves 6
Cooks In5 minutes
DifficultySuper easy
Kid friendly
Nutrition per serving
  • Calories
    153
    8%
  • Fat
    14.4g
    21%
  • Saturates
    2.9g
    15%
  • Protein
    4.8g
    11%
  • Carbs
    0.7g
    0%
  • Sugar
    0.3g
    0%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Foodtube
Recipe From

Foodtube

Nutrition per serving
  • Calories
    153
    8%
  • Fat
    14.4g
    21%
  • Saturates
    2.9g
    15%
  • Protein
    4.8g
    11%
  • Carbs
    0.7g
    0%
  • Sugar
    0.3g
    0%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 clove of garlic , peeled
  • sea salt
  • freshly ground black pepper
  • a large bunch of fresh basil , leaves picked
  • 50 g pine nuts
  • 3 tbsp extra virgin olive oil
  • 50 g Parmesan , finely grated
  • optional:
  • 1 cooked jersey royal or new potato
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Method

Bash the garlic in a pestle and mortar with a pinch of salt. Add the basil leaves and pine nuts and pound to a coarse paste. Muddle in the extra virgin olive oil and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.

Have a taste and season with salt and pepper, if needed. For a lovely creamy finish, try crumbling in and stirring through a cooked Jersey Royal. Serve with grilled meat or fish, or simply stirred through pasta – delicious!

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