Pesto is a real go-to sauce that can simply be stirred into your cooked pasta, served as a dip for raw veggies, or spread on your fish or meat. This recipe is basic but delicious and healthy. Once you’ve made it a few times you’ll begin to add your own variations. Try a dash of freshly squeezed lemon juice or more of your favourite herbs. Once it’s made you can store it in a jar and it will keep for up to a week in the fridge.


1⁄2 cup of toasted pine nuts

2 cups of fresh basil leaves

2 cloves garlic crushed or finely chopped

1⁄4 cup extra virgin olive oil

1⁄2 tsp sea salt

Freshly ground black pepper to taste

Optional – 50g grated Romano, Parmesan or vegetarian equivalent


Using a mortar and pestle, or a food processor, mix all the ingredients together except the olive oil and blend until smooth. Gently add the olive oil a drizzle at a time and mix through with a fork. Pour the ingredients into a jar with a small layer of olive oil on top then seal and refrigerate.