Basil Pesto,  with spring almost here and the UK having some glorious sunny weather over the last two days (as I type this it is getting gray and overcast, but that is life), your diet starts to change from the comfort foods such as the wonderful cottage pie which is recently on the blog to more summery light dishes such as a quick pasta dish as you tend to want to spend more time outside rather than in a hot kitchen. This is where pesto comes into its own as  as you can use it to preserve that bunch of basil that you are about to throw out or you can use it on bread as a spread, or mix it with that pasta dish. You can smear it over a piece of salmon and bake it in the oven, or make a chicken kebab skewer for that early BBQ. You can drop it onto bruschetta and add it to lasagne.


So as you can see pesto is great, I always like to have a part of homemade pesto in my fridge. Pesto lasts well and is great for an easy dinner, simply boil some pasta, and mix some pesto over it and then you have a wonderful pesto and pasta dinner ready in 10 minutes.


The other nice thing about pesto is that it lasts for a long time, simply cover it with olive oil in the fridge and seal the jar and you have a wonderful pesto at the tip of your fingers when you need it.

In this recipe, I have used a some parsley as I had it in the fridge, if you don’t have it, feel free to leave it out.

So I urge you, go ahead and make this recipe today.

Recently on the blog is this wonderful Maple and Pecan cake or if you are looking for a way to use up those remaining Easter Eggs, then try this recipe out, My Lindt Chocolate Cake.




Feel free to mix it up and substitute some of the basil with parsley, or for a stronger pesto, use coriander. The beauty of pesto is the that you only need the olive oil and parmesan and then the pesto world is your oyster.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 1 Jar 1x


  • 1/2 cup extra virgin olive oil
  • 500 grams fresh basil
  • 150 grams parsley
  • 6 cloves Garlic
  • 100 grams pinenuts
  • 50 grams Parmesan cheese grated
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1 tsp ground pepper


  1. Put the basil, parsley, garlic, lemon juice, pine nuts, parmesan cheese and half the olive oil in a food processor and blitz.
  2. Taste and add salt and pepper as necessary, I found that I hardly need any salt, but some pepper was necessary. Slowly add the rest of the olive oil until you have a nice runny consistency.
  3. Taste once more for seasoning before decanting into a sterilised glass jar and store in the fridge.


There you have it, my simple and easy to make Pesto recipe. To store in the fridge, simply leave a little gap at the top of the jar and then put a drizzle of olive oil over the top. This will prevent it from going brown and help it last as it seals the pesto in.


Deon. x