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Basil Pesto





Back to basics, pesto 101

Ok, so standard ingredients include:

Basil, Extra virgin olive oil, garlic and nuts.

It doesn’t actually need Parmesan – so we make it without. The true flavour we want is the basil, whatever form it takes on – pasty, chunky, runny, you name it we love it. No fuss required because however it turns out, it’ll be perfection in a pot.

We’ve used cashews (YUM), walnuts, toasted pine nuts and even hazelnuts, none of these nuts are over powering in flavour but add some good texture to the mixture and an added nutty flavour. We haven’t tried chickpeas as yet, but that’s next up.

I love the motto “play with your food”, contrary to what we’ve grown up being told “Don’t play with your food” being a gluten free, dairy/lactose free and refined sugar free consumer – it is absolutely necessary to play with your food. It’s only when you play, that you discover. When you trial, that you tweak.

You will also notice that I haven’t included a measurement for the oil, that’s because basil pesto can be made in any texture you like – less oil for a chunkier paste – more oil for a blend that can be spread easily. The trick is to intermittently run the blender or processor until you have the consistency you like.


2 c. fresh basil leaves, packed
1/2 c. cashews OR pine nuts (your choice)
2 garlic cloves, peeled
extra virgin olive oil
1 tsp. salt and pepper


In the bowl of a blender of food processor add the basil leaves, nuts, garlic and seasoning.
Pulse the mixture briefly before stopping the motor and drizzling olive oil in.
Pule the mixture again, adding olive oil and pulsing until it reaches your desired consistency.
Spoon into a bowl, cover and refrigerate prior to serving.