Pasta sauces· VG · GF · DF · NUTS

Basil Pesto

Fresh basil, pine nuts, garlic and olive oil, frozen without the cheese so it keeps its colour and texture.

makes 10 cubes, about 43p each

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BatchJoy

batchjoy.com/sauces/basil-pesto/

Time: 15 min15 min prep
Makes: 10 cubes
Cost per cubePer cube: 43p
Calories per cubeCalories: 158 kcal
A serving: 2 cubes
Spice: 1 of 5

You’ll need

Batch size

cubes

100gfresh basil leaves
50gpine nuts, toasted
2 cloves (10g)garlic
150mlextra virgin olive oil, plus extra to top
15mllemon juice
3gsalt

Allergens: Tree nuts. Check the labels on stock cubes, sauces and pastes, as brands vary.

Use it for

Pesto pasta for one, plus 1 tbsp parmesan · 2 cubes; Stirred into soup or minestrone · 1 cube; Spread on toast or in a chicken sandwich · 1 cube

Method

Step 1: Toast the pine nuts in a dry pan over a medium heat until golden. Cool.
Step 2: Blitz the basil, pine nuts, garlic, lemon and salt in a food processor.
Step 3: With the motor running, pour in the oil until you have a loose paste.
Step 4: Spoon into 30ml trays, filling three-quarters full, and cover each with a thin layer of olive oil to stop it darkening.
Step 5: Freeze, then bag. Add grated parmesan when you serve.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per cube	158	1.1g	1.7g	17g	0.5g	0.3g
Per 2 cubes	316	2.2g	3.4g	34g	1g	0.6g

Cook’s notes

Drop straight onto hot pasta from frozen, or thaw for 30 minutes for sandwiches.
Freezing without cheese keeps the texture fresh; stir in parmesan once it's on the pasta.
Cashews or walnuts make a cheaper swap for pine nuts.

Use it for

Pesto pasta for one, plus 1 tbsp parmesan · 2 cubes
Stirred into soup or minestrone · 1 cube
Spread on toast or in a chicken sandwich · 1 cube

Freeze, reheat and serve

Freeze: Cool it within two hours, freeze it in 30ml ice-cube trays, then bag and label the cubes. It keeps for 4 months.
Use from frozen: Drop straight onto hot pasta from frozen, or thaw for 30 minutes for sandwiches. Never refreeze thawed cubes.
A portion: 2 cubes is a serving: about 316 kcal.

Basil Pesto questions

Can I make it without a food processor?

A pestle and mortar works well: pound the garlic and salt first, then the pine nuts, then the basil a handful at a time, and stir in the oil and lemon. It takes longer and gives a slightly coarser texture.

Why add lemon juice?

It brightens the flavour and helps the basil hold its green colour a little longer. Add it to taste if you prefer a softer, rounder pesto.

Can I make it nut-free?

Toasted sunflower or pumpkin seeds work in place of the pine nuts. Toast them the same way until they smell nutty, then cool them before blitzing.