Basil Pesto
Prep time
Total time
Serves: 280ml (about 9 ounces)
  • Fresh basil leaves x 2 bunches or punnets (about 80 leaves)
  • Fresh medium-large garlic cloves x 2 crushed
  • Extra virgin olive oil x ¾ cup (12 tablespoons)
  • Pine nuts x 3 heaped tablespoons
  • Grated or shredded parmesan cheese (extra sharp) x 8 heaped tablespoons
  1. Pick the leaves off the basil stems
  2. Peel and crush the garlic cloves
  3. Place all ingredients in a small blender
  4. Blend for about 1-2 minutes or until smooth and well combined.
  5. Serve cold any way you like.
Store in an airtight jar in fridge.

I love this with spaghetti or zucchini pasta! It is great straight out of the jar, on its own - yum. You can have it as a dip, or drizzle it over your salad or over a burger. It is fantastic drizzled over open toasties or soups or slather it on some crusty bread.
Recipe by My Food Temple at