Ingredients

  • 70g fresh basil leaves
  • 30g pine nuts (lightly toasted)
  • 4 garlic cloves
  • 50g Parmesan cheese, grated
  • 110ml olive oil
  • Salt & pepper to taste

Method

Place basil, pine nuts, garlic, and Parmesan in a food processor. Blend until roughly combined. Slowly add olive oil while blending until smooth. Season with salt and pepper.

Tip & Variations

  • Swap basil for rocket or spinach.
  • Use walnuts or cashews instead of pine nuts.
  • Add sun-dried tomatoes for a red pesto.
  • Toasting pine nuts enhances flavour.
  • Add oil gradually to control texture.

Storage

  • Fridge: 3–4 days in a glass-sealed jar, topped with a thin layer of olive oil.
  • Freezer: Up to 3 months (freeze in ice cube trays for easy portions).
  • Reheat: Not needed — stir directly into hot pasta or spread cold on bread.