Punchy pesto

Portion size: Makes 200g (enough for 6 portions of pasta)
Hands-on time 10 min
Difficulty: easy

Freezable

Gluten-free

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There’s nothing better than homemade pesto and this recipe, made with anchovies and capers, is perfect with pasta or served as a dip.

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Ingredients

a large handful of fresh basil
a large handful of fresh flatleaf parsley
40g roughly chopped parmesan
2 anchovy fillets
1 tbsp rinsed, drained capers
1 garlic clove
1 tsp sea salt
80ml good quality extra-virgin olive oil
lemon juice to taste (we used ½ a lemon)

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Method

In a mini chopper or food processor, whizz the basil, flatleaf parsley, parmesan, anchovy fillets, capers and garlic until you have a rough paste. Add the salt and extra-virgin olive oil then whizz again until combined.
Taste, season if it needs it and add lemon juice to taste.

Nutrition

122kcals Calories
11.8g (2.7g saturated) Fat
3g Protein
0.7g (0.2g sugars) Carbs
0.5g Fibre
1g Salt

For 6

Quick wins & tips

Homemade pesto is a smart thing to have in your fridge because of its versatility: stir it into pasta or gnocchi, use it as a topping for crostini with crumbled feta or dollop it over steak.