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Zingy Summer Basil Pesto

Who doesn’t love basil? This pesto is so easy to prepare and it makes a delicious topping on toasted wholegrain bread, as a pasta sauce, a dip mixed with Greek natural yoghurt or stirred through a zucchini fritter mixture.

If you don’t have basil, you could swap it out for other fresh herbs such as parsley or coriander or a mixture of herbs such as coriander and mint.

Easy, peasy!

Zingy Summer Basil Pesto - makes ~1 1/2 cups

  • 2 cups of packed fresh basil leaves

  • ¼ cup parmesan, roughly chopped

  • ¼ cup pine nuts, toasted

  • 1 clove garlic, roughly chopped

  • ¾ cup Extra Virgin Olive Oil

  • Squeeze of fresh lemon juice (optional)

  • Iodised coarse sea salt

  • Freshly cracked black pepper

  1. Add all of the ingredients to a food processor or high-powdered blender. I used my Nutribullet!

  2. Blitz until well combined

  3. Taste and adjust any seasonings with extra salt or pepper. You can add the squeeze of fresh lemon juice here if you like and mix to combine.

  4. Store the pesto in an air-tight jar in the fridge for about a week.


Gluten-free, Dairy-Free, Vegetarian

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