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Pesto Sauce

Homemade Creamy Pesto Sauce

Prep Time 15 minutes
Total Time 15 minutes
Servings 250 ml


  • 1 clove garlic
  • 75 gr aged Parmesan cheese crumbled
  • 1 pot fresh basil or a big handful
  • 30 gr pinenuts lightly toasted
  • 250 ml extra virgin olive oil


  1. Using a food processor or hand blender, crumble the cheese well.

  2. Add garlic and basil leaves and blitz well.

  3. Add the toasted  pinenuts and about half the oil.

  4. Check texture and add more oil as required, salt and pepper to taste and blitz until you achieve your desired consistency.

Recipe Notes

I personally prefer the Pesto to be a bit on the chunky side as it gives a nice texture in pasta and salads.