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I love pesto, but as usual I don’t have a huge amount of time so I make a large batch and freeze 3/4 of it.  This amount makes four portions.  After freezing it doesn’t taste quite so fresh but it is still better than the shop bought stuff.

You can add some oven dried tomatoes as an alternative, or use another herb if you prefer, for example Coriander (cilantro).

Great with pasta obviously, but also good with fish, chicken and vegetables. I have found that it can keep in the fridge for about 10 days to 2 weeks.



  • 200 grams pine nuts
  • 320 grams of basil
  • 200 grams parmesan or pecorino romano (whichever you prefer or vegetarian alternative)
  • 600 mls Olive oil
  • 8 Garlic cloves



Bunch of Basil
Pine nuts
Olive Oil


Dry fry the pine nuts in a frying pan, put to one side to cool

Put basil, garlic, parmesan, olive oil and cooled pine nuts into a blender or food processor and whiz up to desired consistency.  I like the nuts to be in pieces and not smooth but you blend until you are happy with the consistency.

store one portion in a jar and place in the fridge, you can freeze the rest in portion bags as desired.



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