Basil Pesto

Now who doesn’t love pesto? Ok, I guess there may be some non pesto lovers, but personally I think pesto makes almost everything better. I add it to soups, pasta dishes and sandwiches. Or sometimes just serve it with some toasted sourdough bread and a drizzle of oil. I like it really smooth and also chunky depending on my mood. There really are many different styles and tastes to pesto. I don’t always have the ingredients to make it my prefered way but you can improvise. Adding different green leaves like coriander or kale or changing the nuts to cashew or walnut. Some times I add lemon and sometimes I don’t. But today I am sharing my ultimate pesto recipe.



  • 45 g basil leaves
  • 30 g pine nuts, toasted
  • 100 ml olive oil
  • 50 g grated parmesan
  • 5 garlic cloves, roughly chopped
  • juice of half a lemon
  • seasoning



Place the basil, 20 g of the pine nuts, garlic, oil and 40 g of the parmesan into a blender. Season with salt and pepper. Don’t add too much as the basil and parmesan add spice and salt to it. Whizz it up (roughly 30-40 seconds). Make sure to scrape down the sides of the blender as chunks can cling to the side.



When you have blended this, taste for seasoning. At this stage I the lemon juice and remaining pine nuts and parmesan. Reserving the pine nuts and parmesan and adding in last second, adds a little extra texture to the pesto. But if you like super smooth pesto, add everything at the beginning. Whizz for another 5-10 seconds.

And your pesto is done!


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