EASY PESTO RECIPES TO USE PESTO - OLIVEMAGAZINE
Make your own fresh pesto then use it in our recipes, from pasta alla genovese to chicken and pesto melts and gnocchi with peas and pesto
Provided by Janine Ratcliffe
Categories dinnner
Number Of Ingredients 1
HOMEMADE PESTO | VEGETABLES RECIPE | JAMIE OLIVER
This easy, beautiful pesto recipe is absolutely bursting with fresh herby flavour.
Total Time 5 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
- Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
- Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
- Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
- Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
- Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it’s not essential.
Nutrition Facts : Calories 97 calories, FatContent 8.8 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 3.5 g protein, CarbohydrateContent 0.8 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 0.6 g salt, FiberContent 0.1 g fibre
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- Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week.
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Cuisine Italian
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Total Time 15 minutes
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Calories 88 calories per serving
- Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.
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- Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.
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