Pesto – simple, delicious and still fashionable!

What do I have in my fridge at all times?  A gorgeous batch of home made Pesto!  There is nothing old fashioned about something that packs as much flavour punch as home made pesto!  It’s a great all rounder and I use it in EVERYTHING!   I don’t toast the pine nuts, I prefer the creamy taste that the raw nut imparts.  On the days when I don’t have pine seeds in my larder, I will use what ever I have – cashews, mixed nuts, salted, unsalted, walnuts, pistachios so don’t limit yourself here.  I have a flourishing rosemary bush, and it’s not unheard of for me to sneak a little of this herb in my pesto, with successful results!


1 bunch basil

1 clove garlic

Sea salt

good handful of parmesan cheese

your favourite oil – I will either use olive or a nut oil

squeeze of lemon juice and a little lemon rind


Put everything into a blender and blend to a course consistency!


With regards to the amount of oil, I start with a good few tablespoons and add additional as required.  The lemon rind and juice is not essential, but you may wish to add to give the pesto a little zing.  I use a blender because its quicker, but a mortar and pestle is also a great option and will yield a courser end product.


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