● Italy
Pesto
Marina's recipe
This sauce is the starting point for so many pasta recipes. Traditionally, it's made with a pestle and mortar, but we use a hand blender because it's quicker. The trick is to keep the basil from warming up, so the pesto stays bright green and doesn't darken.
Time
10 min (plus 1 hr chilling beforehand)
Servings
about 300 g (enough for about 4 servings of pasta)
Difficulty
Easy
Before you start
- An hour beforehand, put the ingredients in the fridge and the blender jug and blending shaft in the freezer. This keeps the basil from oxidising and turning black from the heat of the blender.
- Use only the basil leaves and discard the stems.
Ingredients
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Method
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The recipe video
Watch how we make it in our kitchen, step by step.
61,711 views on YouTube
A tip from our kitchen
Don't let the basil warm up. That's why we chill everything beforehand and blend in short bursts, moving the hand blender up and down. This keeps the pesto beautifully bright green.
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