Lately I have been inundated with basil in my garden! I always make sure I have plenty on hand to make my fave recipe! I have never been able to curb carbs, in fact I eat pasta almost every day. My all time favourite pasta topping is....PESTO! It is so easy to make and keeps in your fridge to use as a dip, spread or topping!

Be warned your basil plants may look bald after cooking this - but it will grow back in no time :) there is NOTHING better than fresh Pesto :)


  • 2 cups basil leaves, coarsely chopped

  • 2 garlic cloves, finely chopped

  • 1/4 cup (45g) toasted pine nuts

  • 1/3 cup (35g) finely grated parmesan

  • 1/2 cup (125ml) olive oil, plus extra


  • Place the basil, garlic, pine nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).

  • With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.

  • Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).

ENJOY with a nice glass of red ;)



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