Pesto sauce

Brimming with goodness and bursting with flavour, Anton Edelman's Pesto recipe is sure to become a regular in your culinary repertoire
By Anton Edelmann
Pesto sauce
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

Main

  • 15 g shelled pistachio nuts
  • 60 g leaves basil
  • 30 g parsley, chopped
  • 30 g pine kernels
  • 15 walnut pieces
  • 60 g parmesan, finely grated
  • 2 clove garlic, finely chopped
  • 250 ml olive oil
  • black pepper

Method

1. Skin the pistachio nuts.

2. Put the basil, parsley, pine nuts, walnuts, pistachios, Parmesan and garlic in a food processor. Add half the oil and blitz until the ingredients are finely chopped.

3. With the motor running, gradually add the remaining oil until the mixture resembles a coarsely textured paste.

4. Season to taste with salt and pepper and blitz again briefly. Store in a screw top jar until ready to use.

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