by William Leigh

Pesto is very versatile. You can add it to freshly cooked pasta, spread onto white fish before baking, serve with grilled chicken or spread on bruschetta.

This homemade version is also much lower in salt than typical shop-bought pesto.



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.