Basil Pesto


I’m a huge pesto fan if you didn’t know that!  I find it really versatile, you can have it on it’s own as a dip, as a spread in sandwiches or wraps etc, as a sauce with a meal or mixed through pasta.  This recipe is for my basic Basil Pesto and I love it.  If you want some ways to use it take a look at my Chicken Pesto Pasta, or beef patty, cheese & pesto mini burgers.  If you want more just type pesto in the search bar on the right here and a world of pesto will open up to you!


Pesto - Basil (makes about 1 Cup)


  • 1 bunch of basil, leaves only, washed & dried
  • 2 cloves of garlic
  • Handful of raw pine nuts (about 1/4 C)
  • 3/4 C freshly grated parmasen
  • 4 Tblsp olive oil (or to consistency and taste)


    Traditional Method - using a Mezza Luna
  1. Chop the garlic and about 1/3 of the basil, keep adding basil as it gets chopped finer. By the end the basil and garlic should resemble a fine mince.
  2. Add about half the pine nuts and chop and then keep adding the pine nuts until all chopped finely
  3. Add half the parmasen and chop until fine
  4. Transfer the mixture to a small bowl and cover with a bit of olive oil.
  5. Can be kept in the fridge until you are ready to use it
  6. Blender method
  7. Place parmasen into blender and pulse until resembles fine breadcrumbs. Set aside.
  8. Put basil, garlic, pinenuts into blender and blend until it's a chunky paste.
  9. Add parmasen and half the olive oil and blend together.
  10. Transfer to a bowl and put a little of the olive oil on top until ready to use then stir through

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