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Prep:10 mins
Cook:5 mins
- Easy
Nutrition per serving
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kcal 105
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fat 11g
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saturates 2g
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carbs 0g
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sugars 0g
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fibre 0g
-
protein 2g
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salt 0.06g
Ingredients
- 50g pine nuts
- large bunch of basil
- 50g parmesan (or vegetarian alternative)
- 150ml olive oil, plus extra for storing
- 2 garlic cloves
Method
Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.
Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.
