Basil pesto

Gak to shop-bought pesto, which is often horribly bitter and just plain wrong. Massive swoon to homemade pesto, which is fresh, vibrant and green.

If you can get some wild garlic then please do, it takes it up a whole level.

The measurements here are just a guide. Make it a few times and adjust it to your own taste – that’s how cooking should be. If you have a mortar and pestle use that instead of a processor, you get a nicer, more natural consistency.


  • about 300g fresh basil, just trim the very ends of the stalks off
  • 125g pine nuts, lightly toasted in a dry pan
  • small clove of garlic, peeled and chopped – even better use wild garlic if you can find some, lots of it about in May in the UK
  • 100g parmesan cheese, finely grated
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Add everything but the oil to a food processor and blitz.

Gradually pour in olive oil until you get a good consistency – not too runny, not too solid. Adjust seasoning as necessary.

(See note in the recipe description about using a pestle and mortar.)

Nutrition Info

Basil Pesto

Basil is rich in Vitamin K, which helps blood clotting and supports bone health. Pine nuts are a good source of vitamin E, potassium and magnesium. Potassium and magnesium support nerve pathways. Olive oil’s benefits are very diverse, supporting cardiovascular and brain health, bone and digestive health. If there really was such a thing as a superfood olive oil would qualify!

Good honest nutrition

Speak Italian.

“Mmm” is the same in any language.

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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