Basil Pesto

Glutenfree    Vegetarian

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2 cups basil leaves
1/3 cup pine nuts (lightly toasted)
2 cloves garlic
1/3 cup finely grated parmesan cheese
1 tsp pepper
½ cup olive oil
Salt to taste
Olive oil (extra for storage)


12 Servings

10 Minutes Total Time

  1. Place the basil leaves, pine nuts, garlic, parmesan and pepper in a food processor. Drizzle with a few tablespoons of the olive oil. Blitz until the mixture has started to combine then slowly pour in the remaining olive oil in a thin stream.
  2. The longer you blitz the mixture, the smoother your pesto will be.
  3. If you prefer a chunky pesto, limit the amount of time the motor is running.
  4. Taste and season with salt accordingly.
  5. If not using immediately, spoon into a glass jar and cover with extra olive oil.
  6. Your pesto is ready to use immediately. If you don’t need to use it right away, pour it into a sterilised glass jar then cover with extra olive oil until it is completely covered. This will help prevent your pesto from turning brown.
  7. Your pesto will keep in the fridge for a week if covered with oil, or it can be frozen and defrosted as required.



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