Punchy pesto

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

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

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)
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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.

Nutrition

For 6

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

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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