You won’t regret making your own pesto over the shop-bought variety. It has so much more flavour and vibrancy that you may never buy it again.
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2oz basil leaves
1oz Parmesan cheese, grated, plus extra to serve
2oz pine nuts, plus extra to serve
1 large garlic clove
1/3 cup extra-virgin olive oil, plus extra for frying
2 courgettes, diced
10oz frozen peas
1lb fresh tagliatelle
50g basil leaves
30g Parmesan cheese, grated, plus extra to serve
50g pine nuts, plus extra to serve
1 large garlic clove
85ml extra-virgin olive oil, plus extra for frying
2 courgettes, diced
300g frozen peas
500g fresh tagliatelle
Food processor
Frying pan
Saucepan