• Basil
  • Toasted pine nuts
  • Garlic
  • Olive Oil
  • Parmigiano-Reggiano
  • Salt & Pepper


I never tend to specify quantities when making anything because I generally just guestimate and add to my own taste.

So toast a couple handfuls of pine nuts, then blend all the ingredients together in a mixer (add a little water rather than too much olive oil to get the right consistency). Put in a jar with a little more olive oil on top.

This is a classic basil pesto, but you can substitute the basil and the pine nuts for other things. For example, in the right season, I occasionally pick wild garlic and use that rather than basil (or mixed with basil). I’ve occasionally used pistachios instead of pine nuts which gives a great flavour. I’m sure other nuts would work well (obviously, consider people’s allergies when you are experimenting).