This is a recipe for a traditional pesto made with basil, olive oil, pine nuts and Parmesan cheese. Try it on toasted sliced baguette, tossed through pasta or used as a quick topping for barbecued chicken, lamb or salmon.
Store your pesto in a glass jar with a layer of olive oil on top - it will keep this way for longer in the refrigerator. When you want some pesto, simply drain off the olive oil.
Yummy. Spot on traditional pesto. So quick and easy. I found the quantity was enough for at least 6 serves without being stingy. - 10 Jan 2010
roasting the pine nuts makes it nicer I have found. - 01 Sep 2016
A squeeze of lemon juice from a small 1/2 Lemon or a third of a regular size one. This helps preserve the colour of the pesto without it going brown/dark-green, as well as giving a refreshing zing to the pesto. I also find if i don't have enough Pine nuts, Cashew nuts compliment it nicely too. - 13 Sep 2015