Return to listing

Home-made Pesto Sauce

 
 

This recipe is adapted from Delia Smith’s Summer Collection

Method

Place the basil, garlic, pine nuts and olive oil together with some salt in a mini-chopper and whizz, then push any unblended basil leaves down with a spatula and whizz again until you have a smooth purée.

Then transfer the purée to a bowl and stir in the grated Pecorino Romano cheese.
If you don't have a mini-chopper, you can use a large pestle and mortar to pound the basil, garlic and pine nuts to a paste.

Slowly add the salt and cheese, then very gradually add the oil until you have obtained a smooth purée.

If you want to make pesto in advance - cover it with cling film, making sure it actually touches the surface of the sauce.

You can keep it in the fridge for a week.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Pesto Rice Salad Serves 4

Pesto Rice Salad

This salad can be served warm as a first course and it's extremely good as an accompaniment to fish or chicken main course dishes. Served cold it makes a lovely addition to a selection of salads for a buffet.

 
 
Trofie Pasta Liguria (Pasta with Pesto, Potatoes and Green Beans) Serves 2

Trofie Pasta Liguria (Pasta with Pesto, Potatoes and Green Beans)

Could home-made pesto sauce get any better? Yes - when it is turned into Trofie Pasta Liguria

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Petit Mont Blanc
26 Nov 2014 12:01
Coffee Break Christmas webchat
25 Nov 2014 22:21
Food and travel Venice
11 Nov 2014 09:07
Ingredients SALTED WALNUTS
22 Nov 2014 21:33
Can Anyone Help? Saffron
26 Nov 2014 12:43
Books Video
21 Oct 2014 19:59
Equipment fan assisted oven and cakes
26 Nov 2014 11:03
Gardening Gardening
28 Oct 2014 21:33
 
NetObserver
CMS solutions by REDtechnology.com