P for Pesto

Living in the mediterranean, it would be hard to have never eaten Pesto.  There are 2 pesto’s that I like;  the cherry tomato one, which is brilliant on Pasta, and the green one, based on basil, which I love on grilled chicken, green beens or mixed into mayonnaise for a fresh touch.

Ready to make your own?


  • 30 gr fresh Basil, washed and cleaned
  • 1/2 Clove of Garlic, peeled
  • 40 gr Parmesan Cheese, cut in quarters
  • Olive Oil
  • Juice of 1/4 Lemon (optional)
  • 30 gr Pinenuts (optional -I’m not a fan)
  • Pepper & Salt
  • Food Processor to blend

collage Pesto.jpg


Take your food processor and add the parmesan cheese, garlic and basil.  Start blending till smooth.  Then add on the olive oil and blend some more.

If you like to add the lemon and/or pine nuts then add them in now, and blend again, till the mass is smooth and has very few lumps left.  Season with pepper and salt to taste.

I keep my pesto in the fridge, so it keeps good for about 1 to 1.5 weeks.

3 thoughts on “P for Pesto

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