It’s always a great idea to have a pesto recipe on hand should you need to whip up a tasty pasta dish in a hurry.
MAKES1SMALLJAR
• 50g (2oz) basil
Enjoy more Kitchen Garden reading in the monthly magazine.
Click here to subscribe & save.
• 30g (1oz) pine nuts, toasted
• 30g (1oz) parmesan, or similar vegetarian hard cheese, freshly grated
• 3 cloves garlic, crushed
• 85ml (3fl oz) olive oil
• ½ lemon, juiced
• Salt and freshly ground black pepper
1. Put the basil, parmesan, garlic and pine nuts into a food processor and season well.
2. Whiz together, and with the motor still running pour the oil in until the pesto thickens.
3. Use within one week.
Recipe & Photography By Anna Pettigrew
Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
Sign-up to the Kitchen Garden Magazine Newsletter
Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…
You can unsubscribe at any time.
About the Author
- Gateau vite fait with rhubarb | French ‘quick cake’ recipe - 11th March 2024
- Kale, tomato & courgette bake - 19th January 2024
- Cauliflower and broccoli gratin - 10th November 2023
