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Basil Pesto

Basil Pesto recipe

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so easy to make and tastes so so much better than the shop jars
Time Preperation:00:15

This recipe is a way of preserving fresh basil. Great for pasta.


1 cups fresh basil leaves firmly packed
2 cloves garlic, crushed
1/4 cup pine nuts
1/2 cup extra virgin olive oil (extra to seal)
60g freshly grated Parmesan
Salt to taste


Combine the basil, salt, garlic, nuts and about half the oil in a food processor (or mortar and pestle).

Continue to process, stopping to scrape down the sides of the container occasionally, and adding the rest of the oil gradually. Add additional oil if you prefer a thinner mixture

Stir in the parmesan by hand.

If storing in refrigerator, drizzle top with oil to preserve.

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