Simple Basil Pesto

Who doesn't love pesto! In pasta, salad dressings or drizzled over roasted vegetables it really can do no wrong. Unfortunately most store-brought pestos are filled with vegetable oils, additives and preservatives but it's so simple to make your own and only takes a couple of minutes.

  • 3 large handfuls of basil (2-3 cups)
  • 1/4 cup of toasted pine nuts
  • 1/2 cup of parmesan (grated)
  • 1 small clove of garlic
  • Juice of one lemon
  • 1/3 cup of olive oil
  • Pinch of salt and pepper
  1. Combine the lemon juice, olive oil, basil and garlic into a blender or food processor and blend for a few seconds until combined. Add the pine nuts, parmesan and a pinch of salt and pepper and blend for a few more seconds until a desired consistency. We like ours so it’s still got a bit of texture to it.
  2. Transfer into a glass jar or airtight container and store in the fridge for up to a week.

  • You can switch up the pine nuts for roasted almonds or cashews.
  • For a dairy free option, leave out the parmesan and add an extra tablespoon of pine nuts and 2 Tbsp of nutritional yeast.
  • Perfect served with fresh pasta, a rocket salad and glass of red for a simple but delicious dinner.
  • Transform a simple salad by adding a couple of tablespoons to our basic dressing.
  • Dollop over your favourite roasted vegetables.