Perfect Pesto
12 People
119 Cals
Perfect Pesto
12 People
119 Cals
About the recipe
Fresh, vibrant and full of life, this is my go-to pesto — the kind that instantly elevates almost any savoury dish imaginable. A spoonful can turn a simple vegetable soup into something truly special, bring roasted vegetables to life, and transform tomatoes, fish or pasta into an effortless culinary masterpiece.Basil is the heart of a classic pesto, but I love softening its bold, peppery notes by incorporating other leafy greens and herbs. Parsley and spinach mellow the flavour beautifully, creating a pesto that’s lively, balanced and incredibly fresh. Traditionally, pine nuts are used to give pesto its richness and help emulsify the sauce, but I often play with different nuts and seeds — creamy macadamias and pistachios are especially delicious and add a lovely depth.A small but important detail: I use just one clove of blanched garlic. Raw garlic can easily overpower the delicate flavour of basil, whereas blanching softens its bite, allowing all the ingredients to shine in harmony.This is the kind of pesto you’ll want to keep on hand — simple, nourishing and endlessly versatile.
Nutrition Per Serving
119
Calories
12g
Fat
2g
Saturates
0.2g
Sugars
81mg
Salt
2g
Protein
1g
Carbs
0.2g
Fibre
Ingredients
Method
- COMBINE the basil, salt, garlic, pine nuts, parmesan and olive oil into a food processor.
- BLEND until just combined - as coarse or fine as you like, depending on which texture you prefer. T
- TASTE your pesto...add a squeeze of lemon if you choose - I highly recommend it.
- STORE in the fridge for up to 1 week.
- OR FREEZE LEFTOVERS in ice cube trays for up to 3 months.
Notes + Inspiration
Basil is a beautifully nourishing herb that does more than just add flavour. It’s naturally anti-inflammatory and rich in antioxidants, helping to support overall wellbeing. Basil has traditionally been used to support digestion and ease bloating as well as support steady blood-sugar levels.
To blanch garlic: Simmer cloves of garlic (unpeeled) in boiling water for 10 - 15 minutes, then cool. Use for pesto, pasta or any recipe you desire.
RECIPE INSPO: Boil pasta, potatoes and green beans in the same pot as the pasta. Drain reserving some pasta water...everything is tossed together with pesto for a spectacular dinner.
Stir a generous spoonful of pesto through warm cannellini or butter beans with olive oil and a squeeze of lemon. Finish with shaved Parmesan for a simple, protein-rich meal or side.
Swirl pesto through minestrone, vegetable or bean soups just before serving — it instantly adds depth, richness and freshness.
Toss through roasted pumpkin, potatoes, zucchini, tomatoes or cauliflower while still warm so the pesto melts and coats everything beautifully.
Serve alongside grilled fish, roast chicken or a soft-poached egg. A little pesto goes a long way and adds instant flavour without heaviness.
Spread onto sourdough, focaccia or toast, layer with tomato, mozzarella or ricotta, or swirl through whipped feta or yoghurt for a quick dip.
Try swapping pine nuts for pistachio, macadamia, walnuts or seeds, or blend basil with parsley, spinach or rocket depending on what you have on hand.
Store pesto in a glass jar, pressing it down firmly and covering the surface with a thin layer of olive oil to keep it vibrant and green. Freeze in ice cube trays and use as required.
