An Italian dark green sauce for pasta originating in Genoa. It’s made from pine nuts blended with fresh basil, parmesan or pecorino cheese, garlic and olive oil. Red pesto is made similarly but with either sun-dried tomatoes, grilled red peppers or pimiento. It’s uncooked and can be bought preserved in jars or fresh in tubs.
See all recipes for pesto (8)
The contents of jars, once opened, should be kept in the fridge and used within a couple of weeks. Fresh pesto in tubs should be used within two to three days.
Pesto can easily be made at home but you do need a generous amount of basil leaves to make just a small portion of pesto. Variations include using rocket, watercress or parsley instead of basil and nuts such as walnuts, hazelnuts or pistachios instead of pine nuts. The sauce can be stirred into freshly cooked pasta, spooned on to thick soups, spread on bruschetta, fillets of fish or chicken before grilling, or added to mayonnaise and salad dressings.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.