Pesto sauce

Pesto sauce recipe

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This seed-free pesto is perfect for those with allergies; this sauce is great on pasta, chicken, fish and a whole range of your favourite dishes. See method

  • Serves 4 (makes about 260g of pesto)
  • 10 mins to prepare
  • 503 calories / serving


  • 2 x 30g packs basil
  • 2 garlic cloves, roughly chopped
  • 80g Parmesan shavings
  • 150ml (5fl oz) extra virgin olive oil
  • ½ lemon, juiced

Each serving contains

  • Energy

  • Fat

    52g 74%
  • Saturates

    11g 53%
  • Sugars

    0g <1%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 1.1g Protein 8.5g Fibre 0.6g


  1. Remove the thick stems from the basil and pop into the small bowl of a food processor with the garlic, parmesan and half the oil. Pulse for a few seconds, then add the remaining oil and whizz until a rough pesto consistency is achieved. Season to taste with the lemon juice and some salt.

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