Basil Pesto Recipe

Basil Pesto is an easier recipe than I thought!

A bold, herbaceous and cheesy flavour that brings an instant punch of freshness to pasta, sandwiches, roasted vegetables and whatever else you can think of.

All You Need to make this:

Blender: Small Blender or Hand Blender
Spoons: Some spoons to takes, mix and add ingredients
Fresh Basil: if it's old/ mature leaves, only take the leaves as the stems are a little woody and stringy. If they are young stems, you can/should take the first joint part of the stem as well, it adds a rich sweet bitterness to the overall taste.
Cheese: Parmigiano Reggiano or Pecorino Romano or a mix. — just match the total recipe weight for cheese.
Olive Oil: Good greek extra version olive oil, or any good olive oil that is not too bitter nor too neutral.
Nuts: Pine nuts are traditional but hard to find. You can use walnuts, almonds, cashews, or a combination—just match the total recipe weight for nuts.
- Pine Nuts: Smooth & buttery; classic velvety texture with a hint of pine.
- Cashews: Ultra-creamy & sweet; thickens the sauce perfectly with zero bitterness.
- Almonds: Crunchy & clean; adds a rustic texture and lets the basil flavour dominate.
- Walnuts: Rich & earthy; provides a hearty, rustic bite and deep flavour.
Garlic: Fresh minced garlic cloves is traditional. I use my pre-made frozen garlic cubes. Check out their recipe. We use them all the time at home.
Salt: Any fine salt.

Optional Ingredients:

Lemon: Juice from fresh Lemon. It is not traditional but adds extra freshness. Frozen lemon Juice would also work.
Black Pepper: Freshly ground is preferred.

Ingrediens and Ratio

This recipe is perfect for two people + leftovers!

I usually make it using about 50g of fresh basil, which gives you the standard portions listed below.

(50 grams of basil is usually acquired from 1.5 of a fresh basil plant. I usually buy 3 plants, use half of each for batch 1 and then use the rest for batch 2 about 2 weeks later allowing them time to grow)

It makes a great batch that easily covers about 4 dinners plus a couple of quick lunches—I've dropped some tasty meal ideas below to get you started!

The best part? You can totally adjust the ratios based on exactly how many fresh basil leaves you manage to pluck. 😉

INGREDIENTS:

Fresh Basil

Olive Oil

Cheese

Nuts

Garlic

Salt

85 g

45 g

40 g

7.5 g

7.5 pinch

OPTIONAL INGREDIENTS:

Lemon Juice

15 g

Ground Pepper

3 twists of the grinder

How to make?

Start by blending the Basil Leaves. Give them a swift chop.
Add the nuts, and Olive Oil. Then blend some more.
Add the cheese. And blend some more.
Add Garlic, Salt, Lemon juice and black pepper to taste. (some of the ingredients are stronger tasting than others depending on the variety and the season, so to taste is the best adjustment).
Note: The Pesto should taste slightly saltier than you want when blending. it develops a rounder flavour as it sits.

How to store?

Ideally, you will have some spare to store from the amount you made, its delicious and deserves more than one meal ;)

You have 2 storage options, Fridge is slightly better for quality.

1. Store in the Fridge:

Put in a Tupperware, smooth out the top of the container and add a layer of olive oil for protection.

2. Store in the Freezer:

It is recommended to add the optional lemon juice to the freezer batch as it helps keep the colour fresh.
Put in ice tray cubes until it's frozen.
Once frozen; Wrap each square in clingfilm and store in vacuum bags if possible.

Potential Pesto Usage:

Breakfast:

Pan-Fried Pesto Eggs:

- Ingredients: Eggs & Pesto.
- Optional Ingredients: Cherry Tomatoes, Salt & Pepper.
- Equipment: a Pan & a Spatula.
- Concept: Use pesto instead of butter or oil to fry the eggs.
- Steps:

Add 2 tablespoons / Cubes of pesto in a non-stick pan over medium-low heat until it thins out and releases its oil.
Crack 2 eggs straight onto the warm pesto.
Cover with a lid and cook until the whites are set.

- Serving: Serve with toasted bread and sliced tomatoes.

Lunch:

Pasta Pesto - With Optional Salmon:

- Ingredients:

Pasta & Pesto.

- Optional Ingredients:

Cherry Tomatoes & Parmesan Cheese.

- Equipment:

a Pot & a Spatula.

- Concept:

Quick and delicious Pasta.

- Steps:

Boil the pasta as per manufacturer guidelines.
Drain the Pasta, and put it back in the pot.
Add Pesto and mix well until the Pesto is just warm.
Turn off the Heat, Add optional Tomato or extra cheese.

- Serving: Plate, Sprinkle with black pepper and Enjoy!

Dinner:

Grilled Chicken Pesto Rice Bowl

- Ingredients:

Cooked rice, Grilled Chicken, Feta cheese, Cherry Tomatoes, Pesto.

- Equipment:

Microwave, Bowl, Knife and chopping board.