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There are some great store-bought varieties of pesto, but nothing beats homemade, and since it takes all of five minutes to make, we highly recommend making your own. We love adding a handful of roasted cherry tomatoes for sweetness and color.

Makes about 1 cup

1 cup packed basil leaves, roughly chopped

3 tablespoons pine nuts

¼ cup walnut halves and pieces

1 teaspoon coarse sea salt

2 large garlic cloves, minced

½ cup olive oil

½ cup finely grated parmesan cheese

1. Place first six ingredients in a blender or food processor and blitz until smooth; fold in grated parmesan.

2. Serve immediately with hot or room temperature pasta or cover with olive oil and store in the fridge for up to 1 month.

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