Basil Pesto
  1. Blanch the basil in salted boiling water, then refresh in iced water. Squeeze excess water and blitz in a blender with the ice

  2. Add the pine nuts, garlic, salt and extra virgin olive oil and blend

  3. Finally, stir through the cheeses and use. Alternatively, store in an airtight container in the fridge for up to 3 days

Course🧅Condiment

Diets🥕Vegetarian...

Category🥫Sauce

Cuisine🇮🇹Italian

Occasions👨‍🍳Cooking📆Everyday🌿Garnish

Season🔁Year-round

DifficultyEasy ⏰ 10m

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