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Punchy pesto

Name: Punchy pesto
Prep time: 10 min
Total time: 10 min
Yield: Makes 200g (enough for 6 portions of pasta)
Cuisine: Italian recipes
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)

Easy
March 2016

Easy
March 2016

Test kitchen approved

Makes 200g (enough for 6 portions of pasta)
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

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

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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)

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.

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