Basil Pesto

After a good start to the year with great intentions to blog more regularly, I have been a bit slack lately. I was good while on holiday but then real life struck.

Work. Summer school. Economics assignment. Laziness…

Pffft. I really should get my priorities right and get back in the kitchen where I belong! So today I did. It was a matter of having to. The Basil plants are growing like triffids and if I didn’t make pesto soon we would be having trouble getting out the door!


I’ve been meaning to make pesto for a while and now that I know how quick and easy it is I won’t hesitate to make it again. Probably when this lot runs out, which will be… probably tomorrow!

Anyway, let’s get to it.

Gather your ingredients.


You will need:

2 packed cups fresh Basil leaves
2 cloves garlic
3/4 cup finely grated Parmesan cheese
1/4 cup pinenuts
1/2 cup extra virgin olive oil
Salt and pepper to taste

Throw all ingredients except the oil into a food processor and process, adding the oil in a thin stream until smooth. This is quite a thick pesto, but you can add more oil if you like it a bit thinner.

Basil PestoThat’s it Amigo. All done. Finito.

Now was that easy, or was that easy?

Yep. Easy. Told ya!

I didn’t measure the volume of the finished product but I would say there is a good cup and a half of pesto here. We made a quick creamy chicken pesto pasta tonight which used about half of it in one go but I don’t think it will take long to get though the rest. Then I will have to make more! What a shame…

Now… does anyone have any ideas for what I can do with all the the sage in my garden? It’s taking over!

One Comment

  1. Ninon says:

    Oui, C’est vraiment bien. Merci

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