Basil Pesto

Basil pesto, the vibrant emerald green sauce from the northern Italy province of Genoa. It first made an appearance in the late 16th Century.

The word pesto is a noun, which means ‘to pound’. However making pesto this way is time consuming and considering this recipe was around way before electricity, let alone kitchen gadgets! It’s much easier to make in a blender or food processor and besides, more people own a food processor or blender than own a pestle and mortar!

It’s not the first time that I have had a relaxed view on classic recipes, I do the same with my chicken stock recipe!

Please feel free to make it the traditional way, the ingredients are the same! All you need to do is to pound the Pine Nuts and the garlic into a paste. adding the basil and oil afterwards before finally adding the Parmesan cheese at the end.

Recipe for Basil Pesto

The first ingredient for Basil Pesto is basil leaves, 50 grams might not sound like much but it is a lot of basil leaves! I literally stripped my basil plant of all it’s leaves! You may feel the need to use the stalks of the basil but Don’t! Using the stalks of Basil will only turn your pesto bitter!


  • 50 grams of Basil
  • 35 grams Of pine nuts
  • 35 grams of parmesan cheese
  • 50 ml of olive oil.
  • 1 clove of garlic

fresly picked basil

This really is a simple Basil pesto recipe to put together, however, I recommend you measure out the ingredients. Especially the basil leaves. I know I have already said this, you will be surprised at how many leaves you will actually need! 

basil leaves in blender

Set up your blender or food processor and place the basil leaves into the cup.

adding oil to make a basil pesto

Next add in your, pine nuts, Parmesan, garlic clove extra virgin oil and seasoning. Place the lid back on, making sure it is on firmly.

making a basil pesto

Switch on the blender until your basil Pesto has become a puree consistency. You may have to stop the blender at some point to scrape the inside of the cup down. Please make sure the blender is off!

basil pesto in a bow

Transfer to a bowl and use either right away, or cover and keep in the fridge for no more than 3 days. Any more than this and you risk nasty food poisoning bacteria growing!

That’s it! It is a really simple recipe to put together and doesn’t take much time. It really tastes so much better than the store brought stuff that you find in supermarkets these days. You can catch the how-to video below.

Let me know what you used the recipe for!

basil pesto
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