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Cooking tips and basics: Basil pesto

A small glass jar with basil pesto inside.Basil pesto is very, very easy to whip up – all you need is a processor.  It can be stored in a jar in the fridge for a few days and is much healthier than the bought version that has things like Lactic acid, Sugar / Glucose and Flavourings  added!

Basil pesto can be used for many things; stir through pasta, add to fish or chicken or add to a salad.  Quite strong in flavour and very delicious.


  • 50 gr pine nuts
  • large bunch basil
  • 2 garlic cloves
  • 150 ml virgin olive oil
  • 50 gr parmesan, grated finely


In a dry frying pan, roast the pine nuts until lightly golden in colour.  This will only take a minute or two.  Don’t leave alone, as they can colour quite quickly.  Toss them every now and then.

In a food processor, add the roasted pine nuts, basil (stalks and leaves) and garlic cloves.  Whizz this on a low setting and then gradually poor in the olive oil.  The basil pesto mustn’t be too fine, so you can pulse instead.

Stir through the grated parmesan and your basil pesto is ready to be used!

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