Fresh Pesto


I’ve never made my own pesto before, I’m not sure why as it’s insanely easy to do and I harp on about how much I love it so very often. Drowning in a bath of pesto, that’s how I want to go.

About half way through making this, the husband rocks up in the kitchen:

“Whatcha making?’
*vom noices and sad faces all round*

He doesn’t like the stuff. Confirming, as I’ve long since believed, that he is a freak. I carried on pestle and mortaring regardless and whipped up a batch of green nectar which I then had for lunch every day for a week. Still not bored of it.

You’ll need:

200ml of extra virgin olive oil.
2 tbsp pine nuts
2tbsp grated parmesan (make them generous!)
1 clove of garlic, peeled
1/2 tsp sea salt
80gm fresh basil, stalks removed

If you have a food processor this can be whipped up super quick. I’ve had this conversation with Ang before I think (when she caught me creaming butter and sugar by hand) but I much prefer doing things manually. I spend so much time sitting at a desk typing – like this very moment in fact – that it feels good to hang out in the kitchen getting my hands dirty. I thought twice about this predilection about half way through but if you too prefer a more hands on approach in the kitchen read on dear friend.

1) Stick your pine nuts, garlic and salt in a pestle and mortar and grind to form a paste.


2) Add a few basil leaves and a glug of oil and pound away til combined with the paste.


3) Repeat until you’ve used up all of the basil leaves and about half of the oil.


4) Chuck the rest of the oil in along with the cheese and give it a good mix.


Devour at your leisure brandishing your index finger and declaring loudly

I’ll never consume shop bought again…until that time that I run out and dash in for a quick dinner and instantly regret it.

I like mine smothering some fresh wholewheat pasta with a handful of cherry tomatoes and a sprinkling of pine nuts. No picture of my delerious little pesto munching face, it just didn’t last that long!


Are you a fan of the green stuff?

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  • Ooh, I love pesto! Thanks for the recipe; not something I’ve ever thought of making myself. xxx fashion, beauty & lifestyle blog

  • That looks great. I should start making it. I like the chunky home made, no-blitzed effect yours is 🙂

  • Kerri

    meh, I can take it or leave it with the pesto. The only time I eat is is when I buy the chicken wrap at work that has it in. I don’t really like pine nuts either.

    You’re getting good with the decorative basil leaves though.

  • Em

    Jim makes us pesto all the time, but recently he began to cheat and bought a mini mixer thingy that he does it in (seen here- Yours is far more photogenic 😉 x

  • It’s all about the homemade pesto. I can’t eat shop bought as it just doesn’t taste the same at all. I like to add a bit of lemon zest to mine, especially in summer.
    Rosie xx

  • Oh man this looks AMAZING. I feel like it might be time for me to buy a pestle + mortar. #adulting

    Little Miss Katy | UK Life + Style Blogger

  • Samantha

    This looks delicious! I am such a huge fan of Pesto and yet despite always having fresh basil in the house I have never made my own. Bookmarked this for future use for definite!

  • This looks yummy, I love pesto but have never gotten around to making it myself! Will try this out when I have my own kitchen me thinks! x

  • Let me know if you have a go at it, it’s REALLY good.
    M x

  • Chunky and homemade is where it’s at!
    M x

  • Ha, you can’t beat a few arty farty basil leaves knocking around the place! But a mixer might be nice.
    M x

  • I know right? Me and basil leaves have it going on. In every. single. photo.

    And sorry about your pesto aversion, I’ll try harder…
    M x

  • Oooh yes to lemon zest, I’m going in again with the lemons.
    M x

  • I do feel like a bona fide grown up when I heave mine out of the cupboard.
    DO IT.
    M x

  • Let me know how you get on, this was so ridiculously tasty, even if I do say so myself.
    M x

  • Which is soon!!!! Wahoo!
    Homemade pesto is SO good.
    M x

  • I love pesto! And I often make it at home so I can omit the cheese/sub in nutritional yeast. I have to say that I really admire you for doing this with a mortar and pestle though. That’s pretty next level stuff.

    I’ve also made spinach pesto before which is a nice change!

    x Kathryn
    Through the Thicket