Classic Pesto Sauce

Makes: 4
Preparation time: 5 minutes
Cook time: 2 minutes


  • 150ml (1/4pt) Filippo Berio Extra Virgin Olive Oil
  • 25g (1oz) pine nuts
  • 2 garlic cloves, halved
  • 40g (11/2oz) basil leaves
  • 50g (2oz) freshly grated Parmesan cheese


Heat 3 tbsp of the oil in a frying pan add the pine nuts and cook for 1 to 2 minutes stirring until golden. Stir in the garlic and cook for 30 seconds and then leave to cool.

Place the pine nut and garlic mixture in a food processor together with the remaining ingredients. Blend slowly until thick but not too smooth.

Season to taste. Serve tossed into fresh cooked pasta. Can be stored in a screw-top jar in the fridge for up to 1 week.


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