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A close-up of the bowl of Basil Pesto with a mini cheese grater in the background.

Basil Pesto

While there are so many basil pesto recipes out there, I still wanted to share my favourite recipe with you. I make this recipe at least 2-3 times every Summer when basil is at it's best. It is full of basil flavour and I just love the combination of basil, pine-nuts, parmesan cheese and garlic - heady and delicious! This screams Summer to me.
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Condiment
Cuisine: Italian
Keyword: basil, basil pesto, easy basil pesto, pesto
Author: Katrina | Katy's Food Finds


  • food processor or mini food processor


  • 2 c basil leaves (between 100g and 120g in weight) washed and dried
  • 3 large garlic cloves or 4 medium peeled and crushed
  • 1/4 tsp sea salt
  • 3/4 c olive oil extra virgin
  • 3/4 c pine nuts
  • 80 g parmesan cheese or pecorino grated
  • sea salt, extra for seasoning


  • Add the basil leaves and crushed garlic to the bowl of a food processor. Scatter over salt and add 1/4 c of the olive oil. Process until combined.
    Scrape down the sides, add the pine nuts and another 1/4 c of olive oil. Process briefly so the pine nuts are still chunky.
    Drizzle the last 1/4 c of olive oil through the feed tube and process until just combined. Add the cheese and pulse a couple of times or if the cheese is finely grated, you can just stir it through.
    Season to taste with extra salt if required.
    If you prefer a smoother pesto, then process longer.
    Store pesto in the fridge in a jar or container, with a thin layer of oil over the top of the pesto to prevent it from browning. Seal the container. Lasts for up to a week in the fridge or freeze in a container for up to 3 months.
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!