Rustle up this tasty homemade pesto in under 10 minutes.
Ingredients
50ml (2fl oz) extra virgin olive oil
Finely chopped garlic clove
Zest and juice of ½ a lemon
40g (1½oz) grated parmesan
40g (1½oz) toasted pinenuts
Large handful of finely chopped basil
400g (14oz) pasta ribbons to serve (we used dried tagliatelle)
Method
Mix together 50ml (2fl oz) each of extra virgin olive oil and water, ½ a finely chopped garlic clove, the zest and juice of ½ a lemon, 40g (1½oz) grated parmesan, 40g (1½oz) toasted pinenuts and a large handful of finely chopped basil.
Check seasoning and stir into hot cooked pasta. Garnish with basil and grated parmesan.
Serve with pasta ribbons. We used 400g (14oz) dried tagliatelle.
