Fresh basil or rocket pesto

Name: Fresh basil or rocket pesto
Prep time: 10 min
Total time: 10 min
Yield: Makes 250 ml/9 fl oz/1 cup
Cuisine: Italian
Ingredients: 1 tbsp pine nuts, hazelnuts or walnuts; 1 tbsp pine nuts, hazelnuts or walnuts; 125-150 ml/4-5 fl oz/½-scant ⅔ cup olive oil; 1 tbsp pine nuts, hazelnuts or walnuts; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 60 g/2¼ oz basil leaves or rocket (arugula) leaves; 60 g/2¼ oz basil leaves or rocket (arugula) leaves; 25 g/1 oz Parmesan cheese, grated; 1 garlic clove

Preparation info

Makes
250 ml

Difficulty
Easy
Ready in
10 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Ingredients

60 g/2¼ oz basil leaves or rocket (arugula) leaves
25 g/

Europe
Italy
Sauce
Vegetarian
Gluten-free

Method

Grind the basil or rocket, Parmesan, garlic and nuts to a paste in a small blender or with a pestle and mortar. Gradually beat in the oil until you have a smooth paste. Season with salt and pepper to taste.

Store in an airtight container in the fridge for up to 2 days.