Homemade Basil Pesto

February 5, 2019




1 cup packed basil leaves

1/2 cup olive oil
3 Tbsp toasted pine nuts

3 cloves of garlic
Dash of salt
60g of grated parmesan cheese




Toast the pine nuts in a pan on medium heat until slightly golden and aromatic.


Blend the basil, olive oil, pine nuts, salt and garlic in a food processor until smooth.


Once blended, stir the grated parmesan cheese in with a spoon. Store in a container or freeze and thaw out when required.




- Feel free to decrease or increase the amount of garlic depending on how ‘garlicy’ you like your pesto!
- This pesto goes well with wholemeal pasta, on top of baked salmon, a spread on a sandwich or bruchetta, mixed into a roasted veggie mix or even on a pizza!



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