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Basil and walnut pesto recipe

14 ratings

The perfect accompaniment to your homemade pasta, pesto is quick, cheap and easy to make. Add walnuts to compliment the taste of the fresh basil and salty pecorino. See method

Serves 4
20 mins to prepare
339 calories / serving
Freezable
Vegetarian
Gluten-free

Ingredients

2 garlic cloves, crushed
½ lemon, juiced
60g walnuts
2 x 30g packs basil, leaves picked
5 tbsp/75ml olive oil
60g grated pecorino

Each serving contains

Energy
1395kj
339kcal 17%
Fat
34g 48%
Saturates
7g 34%
Sugars
1g 1%
Salt
1g 17%

of the reference intake
Carbohydrate 1.6g Protein 6.9g Fibre 0.1g

Method

Put 2 crushed garlic cloves in a small bowl, pour over the juice of ½ lemon and set aside for 20 mins. Blitz 60g walnuts in a food processor.
Add 2 x 30g packs fresh basil and the lemon-garlic mixture then blend to fully break down the basil. Drizzle in 5 tbsp olive oil and blend to a smooth purée. Add 60g grated pecorino and pulse to combine; season to taste.
Toss the pesto through the cooked pasta, using 3-4 tbsp reserved pasta cooking water to loosen the sauce.

Tip: Store the pesto in the fridge for up to 1 day in an airtight container.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes