Hey Pesto!

Basil must be one of the most rewarding herbs to grow in your garden. No wonder it is dubbed the The King of Herbs. So… your basil plant is thriving and you are in the fortunate position of having too much basil and you’re not sure what to do with it? Here is a saucy idea… Basil Pesto. We’ve never met a pesto we didn’t like and this fresh, vibrant pesto recipe is enough to brighten any meal!

Basil pesto

A close up of a green plant


  • 1 small bottle – well washed and dried
  • 2 garlic cloves
  • 50g Pine nuts or unsalted brazil, almond, cashew or sunflower seeds
  • 80g Basil leaves
  • 4 Tblsp grated Parmesan or pecorino cheese
  • 150ml Olive oil
  • Salt to taste
  • Splash of lemon juice


  1. Grind the nuts, garlic, and leaves in a mortar or food processor
  2. Add cheese and oil and mix until smooth
  3. Add salt to taste and the splash of lemon juice

BOTTLE: Add some more olive oil to cover before closing the lid

Keep refrigerated & enjoy with a delicious homemade pasta, on salads or as an accompaniment to your next grill or roast!

This was adapted from the Candide website for our readers. For the Original click here