FOOD & COOKING WITH CHEF ROSS
Pesto Sauce
Preparation: 10–15 minutes · Serves: 2 people
What you need
Ingredients
- ¼ cup pine nuts, walnuts, cashews or almonds
- 1 garlic clove
- 2 cups fresh basil, coriander, or parsley (parsley stalks included)
- ½ cup extra virgin olive oil
- 1 teaspoon lemon juice
- Salt & pepper to taste
Optional serving suggestion
- Grated parmesan cheese
Equipment
- Food processor
- Small frying pan
- Measuring cups and spoons
- Spatula
- Clean container with lid
Let’s make it
STEP 1
Toast and cool the nuts
Put nuts in a dry frying pan over medium-low heat.
Toast for 3–5 minutes, stirring often.
Leave to cool.
STEP 2
Pulse nuts and garlic
Put nuts into a food processor and blend briefly until roughly chopped.
Add garlic and blend briefly again.
Switch off before opening processor.
STEP 3
Add herbs
Wash and dry chosen basil, coriander or parsley.
Parsley stalks may be used.
Add herbs to processor.
Put lid on and blend briefly to chop.
STEP 4
Blend with oil and lemon
Add a little olive oil and blend with lid on.
Add lemon juice, salt and pepper.
Add remaining oil a little at a time.
Blend to desired texture.
STEP 5
Put away safely
Switch off and unplug processor.
Use spatula to transfer pesto to a clean container.
Put lid on and refrigerate immediately.
Serving and storage
- Serve with pasta, wraps or roasted vegetables.
- Add grated parmesan when serving, not into pesto for storage.
- Keep covered at 5°C or colder, use within 3 days or freeze promptly.
- Do not store at room temperature.
- A layer of oil on top does not make homemade pesto shelf-stable.
- Without parmesan, recipe is vegan.
- Tree nuts present.
- Parmesan adds milk and may use animal rennet.
- Gluten-free conditional on packaging and cross-contact.
Recipe ©2026 Deaf Chef Ross. Check labels for allergens. Follow appliance and storage instructions. Times and servings are estimates. Images are illustrative. Sources: NSW Food Authority; Victorian Government. Generated by ChatGPT for Deaf Chef Ross (C)2026.