Traditional Pesto

Traditional Pesto


561 people made this

This is a recipe for a traditional pesto made with basil, olive oil, pine nuts and Parmesan cheese. Try it on toasted sliced baguette, tossed through pasta or used as a quick topping for barbecued chicken, lamb or salmon.


Serves: 12 

  • 3 firmly packed cups (125g) basil leaves
  • 4 cloves garlic
  • 3/4 cup (90g) grated Parmesan cheese
  • 1/2 cup (125ml) olive oil
  • 1/4 cup (30g) pine nuts
  • small handful chopped flat leaf parsley (optional)

Preparation:5min  ›  Ready in:5min 

  1. Combine basil, garlic, Parmesan cheese, olive oil and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.


Store your pesto in a glass jar with a layer of olive oil on top - it will keep this way for longer in the refrigerator. When you want some pesto, simply drain off the olive oil.

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Reviews (5)


Yummy. Spot on traditional pesto. So quick and easy. I found the quantity was enough for at least 6 serves without being stingy. - 10 Jan 2010


roasting the pine nuts makes it nicer I have found. - 01 Sep 2016


A squeeze of lemon juice from a small 1/2 Lemon or a third of a regular size one. This helps preserve the colour of the pesto without it going brown/dark-green, as well as giving a refreshing zing to the pesto. I also find if i don't have enough Pine nuts, Cashew nuts compliment it nicely too. - 13 Sep 2015

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