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Basil Pesto
Prep Time
10 mins
Total Time
10 mins

Traditional, freshly made basil pesto is a wonderfully aromatic condiment that flavours and acts as a base in a variety of dishes - from pasta, rice, soups, salads & marinades. Homemade pesto is cheaper to make and tastes so much better!

Course: Sauces
Cuisine: Italian
Servings: 1 jar (250gms)
Author: Shireen Sequeira
  • 2 cups (70 grams) fresh basil leaves
  • 1/3 cup (55 grams) pine nuts
  • 1/2 cup (25 grams) parmesan cheese, grated
  • 1 tablespoon (3 fat cloves) garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper powder
  • 1/2 cup olive oil mild flavoured extra virgin oil is ok + extra to top up later
  1. Wash the leaves and let them drain. Shake off excess water, pat dry and transfer to a grinder/food processor. Add all the other ingredients and grind coarsely. We need a gritty texture. You can use the 'pulse' mode of your mixie for just 2-3 seconds to achieve this texture. Anything more may result in a paste like pesto unless you prefer it that way
  2. Transfer contents into a sterilised jar. Top up with some more olive oil to help preserve it. Cover and refrigerate it for 7-10 days at the most.
  3. Use as required in pasta, rice, soups, salads & marinades. Please check for recipes on my website where you can use it