Pesto Sauce

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

  • About

This is best made just before serving, but if you do make it in advance, cover the surface with a thin layer of olive oil to preserve the fresh green colour.


  • 55 g/2 oz basil leaves
  • 40 g/


Put the basil in a mini food processor, sprinkle with salt and process until finely chopped. Add the Parmesan, garlic and pine nuts and process again until finely chopped.

Transfer to a bowl, stir in the olive oil and season with salt and pepper.

If not using immediately, drizzle over a thin layer of olive oil, cover and set aside for up to 4 hours before serving.