Naturally delicious real food.

Basil Pesto

Did you know that in Genoa they hold the Pesto World Championship – over 100 people took part in the last competition, armed with pestle and mortars and a heap of delicious ingredients. This is my winning version which has been taste tested many times! I keep a jar in the fridge, it’s wonderful on pasta but also gives a whole new dimension to a lunchtime sandwich, new potatoes or a final topping to any salad and lots of soups.

Pesto does not have to be made with basil, it is a great way to use up any herb glut that you may have in the garden- try parsley, coriander or even a wonderful mix.

I hope you have time to look at my Pinterest board  which I have been building up with all my favourite finds – lots of fun to do, so do have a go.

Have just spent a lovely sunny afternoon eating delicious salads in a friends garden and starting a pinterest board for her to plan a new kitchen – lucky girl!

The salads we ate came from Salads by Peter Gordon – not always easy to find but really great recipes – Try my favourite – Asparagus, baby potato, rocket, basil and watercress with roasted olives, sultanas and cherry tomatoes.

Basil Pesto

Serves 8

  • 100g fresh basil leaves
  • 40g pine nuts
  • 80g grated parmesan cheese
  • 1 garlic clove
  • A large pinch of salt
  • 100ml olive oil
  • Juice of 1/2 lemon

In true italian style this pesto should be made in a pestle and mortar – I am sorry I do cheat and use my food processor but it seems to work out fine.

Combine all the ingredients  and store any spare in a covered jar in the fridge until needed.

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.