A simple recipe, ideal for those who are new to cooking. All the ingredients are prepared on a chopping board, making this a quick and easy recipe.


Serves 5

  • 400 g fresh pasta (penne, rigatoni or tortiglioni)
  • 50 g pine nuts
  • 100 g bunch of basil, leaves picked
  • 8–10 medium vine-ripened tomatoes
  • 30 g Parmesan, finely grated
  • Core ingredients
  • 1 garlic clove
  • 100–150 ml extra-virgin olive oil
  • Sea salt and black pepper


  1. Ensure a large saucepan of salted water has come to the boil.
  2. Place a small frying pan over a medium heat and add the pine nuts.
  3. Add the pasta to the pan and cook the pasta for 3 minutes until just al dente.
  4. Meanwhile, crush the garlic and a good pinch of sea salt with the flat of a knife on a chopping board until smooth. tip the toasted pine nuts onto the board with the garlic and roughly chop with the basil and tomatoes until you have a chunky mix.
  5. Tip this into a large bowl along with the drained pasta, Parmesan and olive oil. Mix until it’s completely coated in the pesto. Check the seasoning and serve.