Basil Pesto

Basil Pesto

Pesto is one the most famous Italian sauces which is used in pasta dishes, different kinds of soup, pizza’s and salads. This awesome thick creamy sauce has become very trendy the past couple of years and is made in all kinds of ways.

To get a good tasty pesto everything comes down to the kind of basil and olive oil you use. Fresh basil can be bought in any store nowadays but for the more exclusive one I would advise you to get it at a specialist retailer (when you have the opportunity of course) and ask for the real Italian basil. The leaves are so much bigger and tastier than the ones you buy in the supermarket and will give your pesto the extra flavour it needs. Also try to buy an exclusive extra vergine olive oil at a specialist (in case you don’t do this already), you’ll be amazed about the difference with the one you buy in your supermarket (I know, exclusive olive oil is a lot more expensive than the regular one, but hey, when you’re a foodie this is of no importance).

The one I made is known as ‘Pesto all Genovese’, is originally from the town of Genova in Italy and has an explicit taste due to the added pine nuts and cheese (already the smell of those ingredients makes one’s mouth water). I added some lemon juice for fresness.

In case you’ve never made pesto yourself, just try it and I can guarantee you it’s definitely worth while.


Recipe Basil Pesto

Prep Time: 10 minutes

Yield: 150 ml

Recipe Basil Pesto


  • 100 gr fresh basil (approx. 2 handful)
  • 30 gr roasted pine nuts
  • 30 gr grated pecorino cheese (or parmezan)
  • 2 gloves of garlic (to taste)
  • 30 ml extra vergine olive oil
  • 1½ tsp lemon juice
  • pinch of nutmeg
  • salt and pepper to taste


  1. Add all ingredients into a blender or food processor until it becomes a thick and creamy sauce (add some more olive oil if you find it to dry).
  2. Serve or use immediately and keep the rest airtight in your fridge (like this it will remain fresh to the maximum of one week).

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