How to Make: Homemade pesto

Store bought pesto. Just why. It’s so simple and satisfying to make your own, and you’re likely to have most of the ingredients in anyway (but if not, they’re not expensive anyway), not to mention the fact it tastes so much better than out of a jar. A nice basil plant on the window is not only useful but pretty and makes the room smell lovely, so perhaps invest in one. If not, you can buy fresh basil cheaply from the vegetable aisle in supermarkets. And once you have it, if placed in an airtight container it’ll last up to a month! Try it with pasta for a real Italian experience, and believe me, you’ll be able to tell it’s not out of a jar!



  • 1 clove of garlic, crushed
  • sea salt and black pepper
  • 4 handfuls of basil
  • a handful of pine nuts
  • 30g of parmesan, finely grated
  • olive oil

Place the garlic, basil, pine nuts and half of the parmesan in a food processor and blitz until it’s finely ground. It may clump together due to the cheese, but don’t worry as when you add the olive oil it’ll loosen up. Place the mixture in a bowl and season with salt and pepper. Add the olive oil – I haven’t included a quantity as you’ll just have to play it by ear until it resembles a thin paste. When happy with the consistency, add in the rest of the parmesan and enjoy on bruschetta, roasted veg or pasta.




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