Easy Pesto Sauce
For years I bought pesto sauce. I tried various varieties and found Sacla Basil Pesto to be our absolute favourite. It’s still our go-to shop bought but home made takes it to another level.
Think of the ingredients too – nearly all vegetables or herbs! Soooo healthy! It is so quick and easy to make, please give it a go if you haven’t before.

Classically, a pesto sauce is made using basil leaves, pine nuts, garlic, Parmesan cheese and olive oil. The basil leaves can be replaced by rocket and it’s fine to use walnuts, or any other nuts in fact. I used half walnuts and half pine nuts – walnuts have a stronger flavour but all walnuts is too overpowering.
The reason the olive oil is added at the end is something to do with a chemical reaction when olive oil is whisked too much which makes it taste bitter.
Ingredients
To be honest the quantities can vary a lot and it still works out fine!
50g Basil Leaves – this is about 2 packets that you buy in the shops or the leaves of two small plants.
45g Ground Walnuts and Pine Nuts – about half of each
100g Parmesan Cheese
4 cloves Garlic
150ml Olive Oil
Method
Put the garlic into the food processor and whizz until its in small bits

Add the leaves and the nuts. Whizz again

When it’s all looking like a bit of a mush, add the cheese and then, when that’s all mixed in, with the lid open, drizzle in the olive oil.
At this point you can control how thick you want it. If it looks too thick, just add more oil.
Store in a jar in the fridge, should last a week or so – best to try and keep a layer of olive oil over the top to prevent the top leaves going off.
Use as a base for pizzas or as a pasta or gnocchi sauce!
