Pesto
There’s something magical about homemade pesto. It’s fresh, fragrant, and brings an instant burst of summer to your kitchen, no matter the season. If you’ve never made your own before, trust me, it’s ridiculously easy and so much better than anything you’ll find in a jar. Once you try it, you’ll never go back!
Ingredients
- 2 large handfuls Fresh Basil Leaves
- 2 tbsp Pine nuts
- 1 clove Garlic
- 3-4 tbsp Olive Oil or Cold-Pressed Rapeseed Oil Olive oil adds a classic Mediterranean touch While rapeseed oil brings a milder flavour.
- Salt
- 1 tbsp OPTIONAL: Grated Italian Hard Cheese For a traditional pesto you can add Parmesan or Grana Padano for added richness.
Instructions
Blend the Base
- Toss the basil, pine nuts, and garlic into a blender or food processor. Add 3 tablespoons of oil to start, then give it a whizz.
Check the Texture
- Stop and have a look. Is it too thick? Drizzle in a little more oil, one tablespoon at a time, blending until it’s creamy but still has a bit of texture.
Season to Perfection
- Add a pinch of salt and blend again. Now comes the fun part—taste it! Adjust with more salt or oil until it’s exactly how you like it.
Make It Your Own
- If you prefer a more traditional pesto, stir in the grated cheese. Personally, I love it without—it’s zesty, fresh, and lets the basil really shine.
Notes
Why You’ll Love It
What I adore about this recipe is how it makes even the simplest meals feel special. Toss it with pasta, spread it on toasted bread, or drizzle it over roasted vegetables. It’s sunshine in a jar, and the best part? You made it yourself.
And here’s a little secret: after you’ve made this a couple of times, you won’t even think about measuring. You’ll just grab a handful of basil, a splash of oil, a few pine nuts, and blend it all into perfection without a second thought.
Pro Tip
If you have extra pesto, spoon it into an ice cube tray and freeze it. You’ll have fresh, homemade pesto on hand for months—perfect for quick meals or last-minute flavour boosts.
So, what are you waiting for? Grab that basil, get blending, and let me know how yours turns out. What will you pair it with first?
