Tomato & basil pesto

Difficulty:  Easy

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden:  garlic, chillies, basil, cherry tomatoes


  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • small saucepan
  • baking tray
  • spatula
  • small non-stick frying pan
  • peeler
  • bowls – 1 medium, 1 large
  • grater
  • sushi mat
  • serving plates
  • small serving bowls

  • 20 g Parmesan cheese
  • 50 g pepitas
  • 1 glove garlic
  • 1 fresh red chilli
  • 1 large bunch basil
  • ½ tsp sea salt
  • 250 g cherry tomatoes
  • 2 tbsp olive oil
  • 400 g fresh pasta
What to do

Set out your equipment and ingredients.

  • Finely grate the parmesan with the zester and set aside.
  • Peel the garlic and put in the bowl of the mortar with the sea salt and pound to a paste.
  • Cut the tomatoes in half.
  • Cut the chilli lengthways and slide a knife along the inside to remove the seeds. Roughly chop the chilli and put in the mortar.
  • Meanwhile, remove the basil leaves from the stalks and add the leaves to the mortar along with the pepitas and pound and grind to a paste.
  • Add the tomatoes and continues to pound and grind to a paste.
  • Gradually add the olive oil and mix to combine.
  • Stir in the parmesan cheese.
  • Transfer to a large bowl. Add the cooked pasta. Toss together and serve, garnished with some extra basil and cherry tomatoes on top.
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