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Pesto sauce

Anton Edelmann from Good Food Live
Brimming with goodness and bursting with flavour, Anton Edelman's Pesto recipe is sure to become a regular in your culinary repertoire

Pesto sauce

Method

1. Skin the pistachio nuts.

2. Put the basil, parsley, pine nuts, walnuts, pistachios, Parmesan and garlic in a food processor. Add half the oil and blitz until the ingredients are finely chopped.

3. With the motor running, gradually add the remaining oil until the mixture resembles a coarsely textured paste.

4. Season to taste with salt and pepper and blitz again briefly. Store in a screw top jar until ready to use.

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Serves: 4

Prep: 10 min

Ingredients
15g shelled pistachio nuts
60g fresh basil leaves, roughly torn
30g Parsley, chopped
30g Pine kernels
15 walnut pieces
60g Parmesan, finely grated
2 garlic clove, finely chopped
250ml Olive oil
salt and fresh ground black pepper