Menu Enter a recipe name, ingredient, keyword...
Logout / Welcome

The Best Pesto


A firm favourite in our house used as a dip, for pizza & bruschetta and pasta dishes.

Google Ads
Rate this recipe 2.9/5 (143 Votes)


  • 110g/4oz Fresh Basil Leaves
  • 25g/2oz Pine Nuts
  • 40g/1.5oz Fresh Parmesan Cheese (finely grated
  • but not too fine)
  • 1 Garlic Clove (peled and crushed)
  • 170-225ml/6-8fl oz Olive Oil
  • Instead of basil can use : 50g/2oz Wild Garlic Leaves or the same of Rocket


servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 2mins
Cost Average budget


Step 1

This can be done in a Pestle & Mortar or in a blender:

Mix (in blender) or pound (in pestle & mortar) the basil, garlic and olive oil.
Use the full amount of oil when making a sauce/drizzle & less to use on pizza etc.

Put into a bowl and gently blend in the parmesan.

Step 2

IMPORTANT - Store in a sealed jar in the fridge & whenever you use some from it cover it with a thin layer of olive oil.
If you want to freeze it don't add the parmesan, you can add this to the defrosted blend.


This will fill 2x 225g jars.

Like these recipes? Then you'll love

Leave a comment about this recipe

Puff pastry tomato tart with rocket pesto Basil pesto