Jekka's Basil Pesto

Jekka's Basil Pesto

Basil can be used with pasta, tomatoes, salads, sauces, drinks and tisanes. Our recipe for basil pesto can be used to stir through cooked pasta, as a dip or added to potato salad.

Ingredients (makes enough for a small jar):

  • 250 g fresh basil leaves, washed, dried and roughly chopped
  • 275 ml extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 30 g pine nuts
  • 2 garlic cloves
  • Salt
  • 60 g Parmesan, grated


  1. Blend the basil leaves, olive oil, lemon juice and zest, pine nuts, garlic and salt until smooth either in a food processor or using a pestle and mortar.
  2. Scrap into a bowl and stir in the Parmesan.
  3. Check the seasoning and add extra to taste.
  4. If storing, put into a sterile screw-top jar and put a layer of olive oil on top before sealing. This will keep for 4 – 6 weeks in the fridge as long as the oil layer is maintained.

If you love the sounds of this recipe and herb-based cooking check out our Master Classes and other herb-based recipes.