Main content

Summer Basil Pesto


  • 110g fresh basil leaves

  • 150ml extra virgin olive oil

  • 2 cloves of garlic

  • 25g pine kernels

  • 50g freshly grated parmesan (I use Parmigiano Reggiano)

  • Pinch of salt


  • 1.

    Put the basil, olive oil, pine kernels, garlic, salt, and parmesan into a food processor. That's it!

  • 2.

    Home-made basil pesto is incredibly versatile and greatly improves the taste and appearance of any number of dishes. It goes very well with fish, pasta, chicken and I also use it on salads, crostinis and even in soups. Best of all it only takes a few minutes to make and will keep in the fridge for up to 3 weeks.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings