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Pesto is a convenience food in our house, a jar on hand for when I need a convenient lunch or dinner. But when out to lunch with a friend, I got to try homemade pesto for the first time and it was life changing.  From that moment, I only wanted to make my own and haven’t bought a jar since- it also helps its super easy to make. So, give it a try for yourselves, here is our homemade pesto recipe. 

Homemade pesto

The recipe below usually lasts a week if kept covered in the fridge (I recommend topping the olive oil levels up after each use as it’ll keep better).


  • Large handful of fresh basil
  • 100g pine nuts
  • 3 large pinches of fine sea salt
  • 100ml of extra virgin olive oil
  • 1 large garlic clove (more if you like it garlicky)
  • 4-5 large teaspoons of Parmesan cheese- experiment to taste, I buy the pre-grated Parmesan and this is what works well for me.


  1. Wash the basil and pat dry with clean kitchen towel. Remove all stalks and keep only the leaves. Dice the leaves using a large, sharp kitchen knife and add to a blender.
  2. Add the pine nuts, salt, olive oil and garlic clove (crushed first) to the blender. Blend until fully mixed.
  3. Remover the blender lid and push down the ingredients with a spatula, add the Parmesan to taste (usually I add around 4-5 teaspoons) and blend again.
  4. Store in a ramekin jar or similar and keep in the fridge.

If you give it a try, let us know what you think of this recipe in the comments below.

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