Pesto Genovese recipe

  • Serves 4
  • 5 mins to prepare and 5 mins to cook
  • 240 calories / serving
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Pesto GenoveseHERO

Put the basil leaves into a mortar and bash with pestle until they become a pulp, or blitz them in a food processor.

Add the garlic and nuts and bash repeatedly or blitz again. Using a metal spoon, stir in the olive oil, followed by the Parmesan cheese.

Season to taste then use immediately or pour into a sterile jar.

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  • Ingredients

  • 30g (1¼oz) basil leaves, torn from their stems
  • 1 small garlic clove, peeled
  • 25g (1oz) pine nuts, lightly toasted
  • 75ml (3fl oz) extra virgin olive oil
  • 25g (1oz) Parmesan cheese, finely grated
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  • Energy 1000kj 240kcal 12%
  • Fat 25g 36%
  • Saturates 4g 20%
  • Sugars 1g 1%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 1g Protein 3.5g Fibre 0.2g

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