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Basil pesto

Surprise your guests with an Italian classic. Pesto is easy to make and tastes great with practically everything! Serve on a slice of toasted bread with tomato and mozzarella, drizzled over carpaccio, grilled vegetables or serve with pasta or fried baby potatoes.

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Basil pesto

  • 3 tbsp pine nuts
  • 1 clove of garlic
  • 50 g fresh basil
  • 50 g grated Parmesan cheese
  • 100 ml extra virgin olive oil
  • salt and pepper

Kitchen tools

  • Hand blender or food processor

Preparation method

  1. Heat a frying pan and toast the pine nuts on a medium heat for about 3 mins.until golden brown. Cool them on a plate.
  2. Slice the garlic. Place the cooled pine nuts, basil, cheese and olive oil in the beaker of the hand blender or food processor. Blend to create a coarse pesto. Season with salt and pepper.


  1. Tip: Pour the pesto in a clean, boiled jar, pour a layer of olive oil on top and store it in the fridge. Fresh pesto can be kept for about 2 weeks.

Nutrition value per person/bite

350 kcal
8 g
34 g
6 g
3 g
2 g
1 g

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