Basil Pesto Recipe


I love me a good pesto pasta with some toasted pine nuts on top. I have been making this pesto recipe for a long time now and it is a favourite of  most of my friends and family, and I keep getting requests for it all the time. Infact this pesto spaghetti recipe converted even my non-pasta eating mother-in-law to a fan of the same.

A traditional pesto recipe is simple and rustic, and there is no cream involved in it. You can use this pesto sauce in any way you like. It can be mixed with hot pasta, or used as a dip, or a marinade for chicken and vegetables,  or you could drizzle it over salads and potatoes as a sauce, or just spread it in place of butter for a delicious sandwich. The uses are many and in my later posts I will talk about some of these recipes!


You can refrigerate the pesto for unto a week in the fridge but its best eaten fresh. Use fresh healthy basil, and good quality extra virgin olive oil for best results. Honestly, I never buy my pesto from the supermarket, as I dislike the look and taste of most store brands, and its so easy to make that it would be a shame to not do it. The vibrant green colour is a treat for the eyes !

Basil Pesto

  • Servings: 1 cup
  • Time: 20mins
  • Difficulty: “easy”
  • Print


  • 1 cup basil leaves
  • 4-6 peeled garlic cloves
  • 1/2 cup grated parmesan cheese
  • 1/2 cup pinenuts
  • 1/2 cup extra virgin olive oil
  • Crushed black pepper and sea salt to taste


  1. Mix and blend basil, garlic and pine-nuts in a high speed blender.
  2. Add the grated parmesan cheese and blend again.
  3. With the motor running slowly drizzle in the olive oil so that it incorporates into a paste.
  4. Add crushed black pepper and salt and mix well. Adjust seasonings accordingly.

The pesto is ready to go!



One comment

  1. Reblogged this on Chronicles of a Foodoholic and commented:

    Pesto is my favorite pasta sauce and I always make it fresh. The freshness of basil combined with garlic, pine nuts and parmesan, is a delightfully zesty combination that brightens up any dishes. I usually end up making a big batch of it and end up using it as a marinade or sauce for meats and vegetables alike as I go.


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