Nothing shouts summer has arrived more than a big batch of freshly made pesto. The smell of fragrant hand-torn basil, punchy garlic, toasted pine nuts, and zingy lemon lets you know that the cold dreary days of winter are firmly behind us for the next few months leaving us to bask in warmer days and al fresco dining.

Better yet, pesto goes with just about anything. Pizza, pasta, omelettes, or just simply for slathering on doorstep bread. Life is just all round more enjoyable when you have a jar of this in your life and luckily it's super quick and easy to make. 

All you need are a few key ingredients, a food processor of some sort (I use my trusty Nutribullet) and a few minutes of your time.

So, without further ado here's how you make it!

Homemade pesto recipe Home made pesto recipe with pasta


Home Made Pesto

Serves: 4


  • 50g pine nuts
  • large bunch of basil
  • 50g parmesan
  • 150ml olive oil, plus extra for storing
  • 2 garlic cloves


  1. Heat a small frying pan over a low heat (don't be tempted to whack the heat up to save time as the pine nuts will burn in a blink of an eye). Cook the pine nuts until golden, shaking occasionally. Put into the Nutribullet with the remaining ingredients and process until smooth, then season. Add a little more oil is you prefer it runnier.
  2. Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in the fridge for about two weeks (add a little layer of oil each time you use the pesto to keep it fresh).


Here are a few ways you can use your pesto

  • Pesto Pasta Salad: Mix the pesto through freshly boiled pasta and add to a bed of freshly mixed lettuce, tomatoes, cucumber, and any other salad bits you fancy!
  • Pesto Bruschetta: Simply bake slices of a fresh baguette in a 400°F (200°C) oven until lightly golden. Top with pesto, a sprinkling of parmesan cheese or sliced mozzarella and diced tomatoes.
  • Pesto Courgetti: For a healthy alternative how about peel a courgette into ribbons, lightly sauté in a little olive oil until warmed through, coat the courgetti with the pesto, add a little wilted spinach and top with toasted pine nuts.

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