Traditional Pesto

    5 minutes

    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.

    562 people made this

    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 in English (564)


    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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