Paul’s quick and easy pesto
Paul’s Quick And Easy Pesto
Free recipe cards
Get every recipe from the series, along with a side dish of food facts, by ordering our free recipe cards.
Nuts
Nuts are an essential ingredient to many recipes. Paul cooks up Zanzibar chicken, and we crack open the history of nuts.
Nut-tastic
Taste the potential of the nut in our delicious almond and apricot tart.
Zanzibar chicken
Paul takes us to the tropics with his recipe for Zanzibar chicken.
Potted noodles history
Marco Polo didn't bring it back from China, but the truth is much more interesting than fiction when it comes to pasta.
Serves 6
Ingredients
Pesto
- 100g (3½oz) fresh basil
- 85ml (3fl oz) extra virgin olive oil
- 3 cloves garlic, peeled
- 100g (3½oz) freshly grated parmesan
- 100g (3½oz) pine nuts
- salt and pepper
To serve
- ciabatta / crusty bread
Method
- Put the basil, garlic, pine nuts and parmesan in a blender and switch on.
- Gradually add the olive oil and mix until the pesto is a stiff paste.
- Season to taste.
- Serve as a dip with warm crusty bread.
Bookmark with:
Please wait while loading. You must have JavaScript enabled to view star ratings.
Comments
Please wait while loading. You must have JavaScript enabled to view comments.
