Traditional Pesto

This pesto makes a delicious option for a pasta sauce, can be used as a marinade for chicken or tastes divine as a salad dressing.

Makes: 1 cup

1½ cup basil leaves
2 cloves garlic, crushed
¼ cup toasted pine nuts
½ cup parmesan, grated
⅓ cup extra-virgin olive oil
Sea Salt


1. Put basil leaves, garlic, pine nuts, parmesan, salt and two thirds of the olive oil in a food processor and blend until smooth.
2. Stop machine one or twice and scrape down the sides with a spatula.
3. Spoon pesto into a 250ml capacity jar. Press pesto down with the back of a spoon to ensure there isn’t any air pockets. Seal with the remaining olive oil (and more if you need).
4. Store in the fridge.

Tip: Switch the pine nuts for cashews, walnuts or almonds for a tasty twist.