Basil pesto

A friend had excess basil and she dropped me a HUGE bag of it. I hadn't really made pesto before but its super simple and very delicious. 


  • 100g. basil leaves
  • 40g. pine nuts
  • 100g. grated Parmesan cheese (or grana padano)
  • 20g. grated pecorino cheese (optional)
  • 100g. extra virgin olive oil
  • 1 or 2 cloves of garlic (I like to use roasted garlic)
  • 6 g sea salt


Put garlic and salt into thermo/food processor or mortar & add basil leaves (washed and dried). Blitz until they are chopped & then add pine nuts and cheese & process a bit more. Finally, slowly add the olive oil in a thin stream as the thermo/processor is running. Stop when the pesto seems pureed enough to your own liking.

To keep it: Pour into jars and let stand for a couple of hours with the lid open, covered with a sheet of wax paper. When the oil rises to the surface, close the jar tightly. If there is not much oil on the top, add some to preserve it. The pesto will keep for several months in the fridge, even if the bright green colour begins to darken a bit. Alternatively, I like to freeze it in take-away containers, cut the frozen slab in half, then place into freezer bags & store in the freezer for when ready to use. 

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