This easy and delicious no-cook pesto sauce from Jamie Oliver is the perfect quick and creamy addition to any pasta dish. With simple ingredients like fresh basil, Parmesan, and garlic, it’s bursting with flavor and incredibly versatile. You can even make it ahead and freeze it for later use!
Ingredients Needed
- 200g (7 oz) Parmesan cheese
- 2 large bunches of fresh basil (60g each / 2 cups)
- 2 cloves of garlic
- 100g (3.5 oz) pine nuts
- 100g (3.5 oz) blanched almonds
- 1 lemon
- 100ml (1/2 cup) extra virgin olive oil
How To Make No Cook Pasta Sauce
- Prepare the Ingredients: Break the Parmesan into pieces and add to a food processor (discard the rind). Rip the basil leaves from the stems (discard the tougher parts) and add them to the processor. Peel and add the garlic.
- Add Nuts and Lemon: Add the pine nuts and blanched almonds to the food processor. Finely grate the lemon zest and squeeze in all the juice.
- Blend the Pesto: Pour in the olive oil and blitz the mixture until it reaches a fine consistency.
- Store the Pesto: The fresh pesto will keep in the fridge for up to 3 days. To freeze, roll it into a log in greaseproof paper, scrunch the ends like a cracker, and freeze for 2 hours. Once firm, slice into portions, re-roll, and return to the freezer. It can be stored in the freezer for up to 3 months.
- Usage Tip: To use frozen pesto, defrost overnight in the fridge or heat directly in a pan to melt.
Recipe Tips
- Grate the Parmesan: Grate your Parmesan cheese rather than using pre-shredded. It will blend into the pesto more smoothly and enhance the flavor.
- Blitz in Small Batches: If your food processor is small, blend the ingredients in batches to ensure everything is evenly mixed.
- Adjust the Garlic: If you prefer a milder taste, use just one clove of garlic instead of two. You can always add more if needed.
- Freeze in Portions: When freezing, roll the pesto into small portions. This way, you can defrost only what you need, keeping the rest fresh for later.
How To Store Leftovers?
- Refrigerate: Let the leftover pesto cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: If you want to freeze the pesto, roll it into small portions and wrap it in greaseproof paper. Store it in the freezer for up to 3 months. To use, thaw overnight in the fridge or place it directly into a pan to melt.
Nutrition Facts
Serving Size: 1 serving
- Calories: 188
- Total Fat: 17.3g
- Saturated Fat: 3.8g
- Total Carbohydrate: 1.3g
- Dietary Fiber: 0g
- Sugars: 0.7g
- Protein: 7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Cherry Tomato Pasta Sauce
- Jamie Oliver Pasta Salad
- Jamie Oliver Pasta Dough
- Jamie Oliver Green Pasta
Jamie Oliver No Cook Pasta Sauce
Description
This easy and delicious no-cook pesto sauce from Jamie Oliver is the perfect quick and creamy addition to any pasta dish. With simple ingredients like fresh basil, Parmesan, and garlic, it’s bursting with flavor and incredibly versatile. You can even make it ahead and freeze it for later use!
Ingredients
Instructions
- Prepare the Ingredients: Break the Parmesan into pieces and add to a food processor (discard the rind). Rip the basil leaves from the stems (discard the tougher parts) and add them to the processor. Peel and add the garlic.
- Add Nuts and Lemon: Add the pine nuts and blanched almonds to the food processor. Finely grate the lemon zest and squeeze in all the juice.
- Blend the Pesto: Pour in the olive oil and blitz the mixture until it reaches a fine consistency.
- Store the Pesto: The fresh pesto will keep in the fridge for up to 3 days. To freeze, roll it into a log in greaseproof paper, scrunch the ends like a cracker, and freeze for 2 hours. Once firm, slice into portions, re-roll, and return to the freezer. It can be stored in the freezer for up to 3 months.
- Usage Tip: To use frozen pesto, defrost overnight in the fridge or heat directly in a pan to melt.
Notes
- Grate the Parmesan: Grate your Parmesan cheese rather than using pre-shredded. It will blend into the pesto more smoothly and enhance the flavor.
- Blitz in Small Batches: If your food processor is small, blend the ingredients in batches to ensure everything is evenly mixed.
- Adjust the Garlic: If you prefer a milder taste, use just one clove of garlic instead of two. You can always add more if needed.
- Freeze in Portions: When freezing, roll the pesto into small portions. This way, you can defrost only what you need, keeping the rest fresh for later.
Jamie Oliver No Cook Pasta Sauce