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Food & Home

Pesto

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There are some great store-bought varieties of pesto, but nothing beats homemade, and since it takes all of five minutes, we highly recommend making your own. We love adding a handful of roasted cherry tomatoes for sweetness and color.

Makes about 1 cup

1 cup packed basil leaves, roughly chopped

3 tablespoons pine nuts

¼ cup walnut halves and pieces

1 teaspoon coarse sea salt

2 large cloves garlic, minced

½ cup olive oil

½ cup finely grated Parmesan cheese

1. Place first 6 ingredients in a blender or food processor and blitz until smooth, then fold in grated Parmesan.

2. Serve immediately with hot or room-temperature pasta or cover with olive oil and store in the fridge for up to 1 month.

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