Basil & Pine Nut Pesto

You can’t beat the freshness of home made pesto, and this quick and simple traditional version does not disappoint!

Serves 4 / Prep 5 mins / Cook 0 mins


1 clove garlic
1 big bunch of fresh basil
1 handful of pine nuts
1 good handful of freshly grated Parmesan cheese
extra virgin olive oil
1 lemon , optional


Heat a skillet (or pan) over medium-high heat; toast pine nuts until golden, tossing occasionally in the pan. Add the pine nuts to the bowl of your along with the basil, garlic and parmesan cheese; pulse until finely chopped.

With the processor running, gradually add the olive oil in a thin stream until the pesto comes together and is well combined.

Season with salt to your taste, adding a squeeze of lemon juice to give it a zingy flavour if you wish.


Storage: Any leftover pesto can be stored in an air tight jar and refrigerated for one week.

Alternatively, freeze in a small plastic container for up to 3 months (option: freeze in lightly greased ice cube trays for smaller portions, and thaw the amounts required when needed).