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Classic Basil Pesto

This is my tried and tested, fool-proof recipe for the perfect, classic Basil Pesto
Prep Time10 minutes
Total Time10 minutes
Course: Condiment, dip, pasta
Cuisine: Italian
Keyword: dip, pasta sauce, pesto
Servings: 10 servings
Calories: 204kcal


  • 1.5 cups fresh basil (equivalent to 62.5grams) leaves picked, washed and dried
  • 45 grams pine nuts
  • 2 large garlic cloves
  • 60 grams Pecorino Romano- freshly grated
  • 5 tbsp extra virgin olive oil
  • ½ lemon (juice only)
  • salt & pepper to taste


  • Wash and dry the basil leaves, add these to a food processor
  • Heat a small skillet on medium-high heat. Add a drizzle of olive oil, add half of the pine nuts to the pan and toss until the pine nuts are lightly toasted and golden. Remove from heat. Add these & the un-toasted pine nuts to the food processor
  • Add the remainder of the dry ingredients to the food processor, the olive oil and a squeeze of lemon juice. Lightly whizz until the pesto is still slightly chunky (not a smooth puree)


Calories: 204kcal (for pesto sauce only)
Carbs: 1.1g | Fat: 21.2g | Protein: 2.3g