This pesto is super versatile and keeps well in the fridge. 


  • 50g fresh basil leaves

  • 2 cloves garlic, peeled and crushed

  • 50g pine nuts

  • 50g freshly grated pecorino

  • 8 tablespoons extra virgin olive oil

  • zest and juice of half a lemon

  • salt and pepper


  • 1.

    Put basil, garlic, pine nuts, pecorino and oil in a food processer, and blitz until smooth.

  • 2.

    Add the zest and juice of half a lemon.

  • 3.

    Season to taste and blitz once more.

  • 4.

    If you’re going to store it, transfer to a sterilized jar and top with olive oil.

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