Punchy pesto
  • Serves icon Makes 200g (enough for 6 portions of pasta)
  • Time icon Hands-on time 10 min

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

Nutrition: per serving

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

For 6

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)

Method

  1. 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.
  2. Taste, season if it needs it and add lemon juice to taste.

delicious. tips

  1. 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.

  2. Keep in a sealed container in the fridge for up to a week, or freeze for up to a month.

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