Home > Dips and sauces > Pesto


My favourite gadget is a mini food processor, I mostly use it for whizzing soups and making paste for curry. Every so often I like to make a batch of fresh homemade pesto.


  • 150g fresh basil
  • 100g parmesan
  • 2 tablespoons of pine nuts
  • 2-3 cloves of garlic
  • 6-8 tablespoons of olive oil


Peel and crush the garlic, slice the parmesan into 2-3mm slices and place along with the basil in a food processor. Give an initial 15 second pulse to break everything down a bit. Add the pine nuts and pulse again for 15 seconds. Slowly add the olive oil while whizzing constantly for 30-45 seconds or until the desired consistency is reached.

Store in the fridge with a thin layer of olive oil on top to help with preservation. Serve on lightly toasted bread or with pasta and a leafy salad with cherry tomatoes and a balsamic dressing.

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