Classic Pesto

    A classic that never dates. Makes approx 2 heaped tablespoons (enough for 1 person for spaghetti or a topping for chicken or fish) I make this in my trusty, big & bonkers (seriously heavy) Pestle & Mortar but you can always be more practical than me and use a mini chopper.

    Samantha's Supper

    Kent, England, UK
    1 person made this


    • good handful fresh Basil leaves
    • 1 clove garlic, peeled
    • 2-3 tabs good quality extra virgin olive oil
    • approx 2 level tabs finely grated parmigianna, pecorino or parmesan cheese
    • good pinch sea salt
    • 1 heaped tabs pine nuts


    1. In the pestle & mortar or your mini chopper, add the garlic, salt and pine nuts. Smash down really well and mix into a coarse paste.
    2. Add the basil leaves and smash these into the nutty mixture. Mixing really well and then adding the cheese. Give it all a really good stir and then little by little, add the olive oil to make the mixture more wet.
    3. There are no hard and fast rules with pesto. Hopefully the pictures give you some guidelines as to how it should resemble - but feel free to adjust the quantities to your own taste.
    4. Once that's done give it a taste, make some 'oooohh' noises as I guarantee that's not optional, then place onto a small dish, cover and chill until ready to use.
    5. Great stirred through spaghetti, used as a dip, spooned over a tomato salad or dolloped on chicken or fish.

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