Basil and parsley pesto
Item 1 of 1
This super quick and simple pesto recipe from Adam Gray will make a great sauce for a pasta dish, but also works well as a dip. For more basil recipes check out our basil recipe collection.
First published in 2015
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Ingredients
Metric
Imperial
- 1/4 bunch of basil
- 1/4 bunch of flat-leaf parsley
- 1/2 garlic clove
- 90ml of rapeseed oil
- 1 pinch of salt
- 1 pinch of black pepper
SAVE RECIPE
Equipment
- Blender
Method
1
To make the pesto, discard the herb stalks and roughly chop the leaves. Place in a blender with the garlic and blitz on a low speed to combine
- 1/4 bunch of basil
- 1/4 bunch of flat-leaf parsley
- 1/2 garlic clove
2
Whilst blending, gradually pour in the rapeseed oil to form a smooth pesto. Season to taste with salt and pepper then transfer to a bowl
- 90ml of rapeseed oil
- 1 pinch of salt
- 1 pinch of black pepper
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