Classic Basil Pesto (serves 4)

  • 2 cups (60g) fresh basil leaves, packed
  • 1/3 cup (45g) pine nuts
  • 2 cloves garlic, peeled
  • 1/2 cup (50g) parmesan, freshly grated
  • 1/2 cup (125ml) good extra virgin olive oil
  • Salt and pepper to taste
  • Squeeze of lemon juice (optional, helps keep colour)
  1. 1

    Toast the pine nuts

    In a dry frying pan over medium heat, toast pine nuts for 2–3 minutes stirring constantly until lightly golden. Watch carefully — they go from golden to burnt in seconds. Toasting adds a deeper, nuttier flavour. Let cool before blending.

  2. 2

    Add everything to a food processor or blender

    Add basil, cooled pine nuts, garlic and parmesan. Pulse several times to roughly chop.

  3. 3

    Add olive oil gradually while blending

    With the motor running, pour in the olive oil in a thin stream. This emulsifies the pesto and gives a creamier result. Blend to your preferred texture — some people like it smooth, others prefer more texture. Do not over-process.

  4. 4

    Season and taste

    Add salt and pepper to taste. A small squeeze of lemon juice brightens the flavour and helps the pesto keep its vibrant green colour.

Keeping pesto greenPesto oxidises and turns dark quickly when exposed to air. Press cling wrap directly onto the surface of the pesto (no air gap) or pour a thin layer of olive oil over the top before sealing. Refrigerate for up to 5 days. Freeze in ice cube trays for up to 3 months.

Variations

  • Budget swap: Replace pine nuts with walnuts or cashews — just as good at a fraction of the price
  • Nut-free: Omit nuts entirely and add extra parmesan
  • Rocket pesto: Replace half the basil with rocket for a peppery version
  • Sun-dried tomato pesto: Add 1/4 cup sun-dried tomatoes and reduce basil by half

Frequently Asked Questions

Yes — the traditional method uses a pestle and mortar. Start by pounding the garlic and salt to a paste, then add pine nuts and pound, then basil in batches. Finally stir in parmesan and olive oil. The result has more texture than a blended version and many Italians consider it superior.
Bitterness usually comes from over-blending — the friction heats the basil and breaks down chlorophyll, creating a bitter flavour. Pulse rather than blend continuously, and if using a food processor, work in short bursts. Also make sure you are using fresh, vibrant basil rather than any that is wilting or yellowing.