Simple Basil Pesto

Everyone needs a simple basil and pine nut pesto recipe and this one is my go-to. It’s a weekly staple for me and I normally make a big batch on the weekend to see me through the week. I use it to instantly add flavour, colour and texture to a meal – it’s great stirred through a simple pesto pasta for a ten minute meal; spread onto crusty rye or sourdough sandwiches for lunch; dolloped onto bowls of quinoa with roasted veggies or simply spread onto crackers for a quick snack. This pesto freezes really well too, which means you can make a little extra now and then stash it away for another time.


Prep: 10M

Total: 10M

Difficulty: easy


125g of pine nuts

60g of fresh basil

1 clove of garlic, finely chopped

Pinch of salt

1 lemon, juiced

1 tablespoon of nutritional yeast (optional)

125ml of olive oil


Start by dry frying the pine nuts in a frying pan until golden brown, but watch them carefully because they burn very quickly!

Allow the pine nuts to cool then add all the ingredients to a food processor and blend for about 30 seconds, until the pesto reaches your desired consistency. I like blending mine quite well but leaving a few little chunks rather than making it completely smooth.