Basil Pesto recipe

This pesto is absolutely perfect when teamed with fresh egg spaghetti. Garnish with some olive oil and extra grated parmesan for a truly Italian dinner.


  • 30g walnuts
  • 30g pine nuts
  • 30g basil leaves
  • 15g butter
  • 2 cloves of garlic, minced
  • 175g extra virgin olive oil
  • 100g grated parmesan


  1. Put the walnuts, pine nuts, basil leaves, butter and garlic into a food processor. Whiz them together until a smooth paste forms.

  2. Gradually pour the olive oil into the food processor, blitzing all the time, until fully combined.

  3. Add the parmesan cheese and give it a final blitz to mix.

  4. Serve tossed into hot spaghetti.

Author: Laura Young

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