Basil Pesto Recipe Jamie Oliver

SUPER-QUICK BATCH PESTO

Super-quick batch pesto image

Using creamy almonds in this pesto gives us protein, as well as lots of other lovely nutrients, including a big hit of vitamin E, which we need to protect our cells from damage.

Provided by Jamie Oliver

Categories Cheese Recipes Super Food Family Classics Fruit

Time 15m

Yield 16 portions

Number Of Ingredients 7

Ingredients

200 g Parmesan cheese
2 big bunches of fresh basil, (60g each)
2 cloves of garlic
100 g pine nuts
100 g blanched almonds
1 lemon
100 ml extra virgin olive oil

Steps:

Making pesto is such an easy thing to do, you'll wonder why you've never gotten into the habit of doing it from scratch before. The quantities I've given you here mean you can utilize whole packets of Parmesan and nuts, and the method is so simple anyone can do it. This is one of those incredible recipes where minimum effort gives you maximum flavour, every time.
Break the Parmesan into a food processor (discarding the rind). Rip in the leafy basil, discarding only the tougher base of the stalks.
Peel and add the garlic, and tip in the pine nuts and almonds.
Finely grate in the lemon zest, squeeze in all the juice, and pour in the oil. Blitz until fairly fine in consistency.
The fresh pesto will keep well in the fridge for up to 3 days, and it freezes brilliantly. The easiest thing to do is roll the pesto up in greaseproof paper to make a log, then scrunch the ends like a cracker. Pop into the freezer for 2 hours, then, before it gets too hard, remove, unwrap and slice into the appropriate number of portions. Re-shape, re-roll and re-wrap, then pop it back into the freezer - it'll be good for at least 3 months.
To use from frozen, simply defrost overnight in the fridge, or whack it straight into a pan to melt.

Nutrition Facts : Calories 188 calories, Fat 17.3 g fat, SaturatedFat 3.8 g saturated fat, Protein 7 g protein, Carbohydrate 1.3 g carbohydrate, Sugar 0.7 g sugar, Sodium 0.2 g salt, Fiber 0 g fibre

PESTO

Pesto image

This easy, beautiful pesto recipe is absolutely bursting with fresh herby flavour.

Provided by Jamie Oliver

Categories Sauces Jamie's Dinners Vegetables Italian Sauces & condiments

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

½ a clove garlic
1 big bunch of fresh basil
1 handful of pine nuts
1 good handful of freshly grated Parmesan cheese
extra virgin olive oil
1 lemon, optional

Steps:

Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
Drizzle in some oil - you need just enough to bind the sauce and get it to an oozy consistency.
Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it's not essential.

Nutrition Facts : Calories 97 calories, Fat 8.8 g fat, SaturatedFat 1.6 g saturated fat, Protein 3.5 g protein, Carbohydrate 0.8 g carbohydrate, Sugar 0.2 g sugar, Sodium 0.6 g salt, Fiber 0.1 g fibre

THE BEST BASIL PESTO

The best basil pesto image

Pesto is so versatile, the principle of herbs, nuts and cheese, bolstered by garlic and good extra virgin olive oil, can be taken in so many different ways. This is the classic combo, celebrating basil, pine nuts and Parmesan, but use what you've got in stock.

Provided by Jamie Oliver

Categories Quick fixes Vegetables Italian Potato Keep cooking and carry on Sauces & condiments

Time 5m

Yield 6

Number Of Ingredients 7

Ingredients

1 clove of garlic
1 large bunch of fresh basil, (40g)
50 g pine nuts
3 tablespoons extra virgin olive oil
50 g Parmesan
optional:
1 cooked Jersey Royal or new potato

Steps:

Peel and bash the garlic in a pestle and mortar with a pinch of sea salt.
Pick the basil leaves and add with the pine nuts, and pound to a coarse paste.
Muddle in the extra virgin olive oil and finely grate and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.
Have a taste and season with salt and black pepper, if needed. For a lovely creamy finish, try crumbling in and stirring through a cooked Jersey Royal. Serve with grilled meat or fish, or simply stirred through pasta - delicious!

Nutrition Facts : Calories 147 calories, Fat 14.2 g fat, SaturatedFat 2.9 g saturated fat, Protein 4.4 g protein, Carbohydrate 1.6 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.5 g salt, Fiber 0.3 g fibre

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