Hey Pesto…….!

Those of you who have already read my ‘About Me’ page will know how much I love Basil, if he was ever naughty he was indeed called ‘Pest-o’!

Basil is without doubt the undisputed king of herbs, big in leaf and big in flavour. Pesto makes full use of basil by giving it and it’s dishes the full-blooded royal treatment it deserves. Always perfect with pasta, also great as a base for bruschetta or even drizzled over Caprese Salad (tomatoes & mozzarella). Why not try it over boiled new potatoes or as an accompaniment to meat or fish – anything goes. Pictured above with casarecce pasta mixed with freshly steamed French beans.


4 garlic cloves

30g (1 x large herb packet) fresh basil

5ml (1tsp) heaped salt flakes

40g pine kernels (pine nuts)

50ml Extra virgin olive oil

50g freshly grated Parmesan cheese


  1. Put the garlic and basil in a mortar and add the salt, using a pestle begin to grind to a paste.

pesto 1

2. Add the pine kernels and reduce further, slowing drizzling in some olive oil

pesto 2

3. Add the Parmesan cheese and continue to grind with the pestle adding enough oil to achieve a very smooth and silky brilliant green sauce.

pesto 3

pesto 4

  • Alternatively place all ingredients in a food processor and whizz until smooth





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