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Autumn Recipes

Basil Pesto

Ingredients (Cooking Time 25 minutes)

  • 45g (1/4 cup) pine nuts
  • 1 1/2 cups fresh basil leaves
  • 2 small garlic cloves, halved
  • 60g (3/4 cup) shredded parmesan
  • 5 tbs olive oil


Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.

Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

Notes & tips

To freeze half (for up to 4 months): Transfer half the pesto to a small airtight
container and smooth the surface. Drizzle with olive oil to cover. Label, date and freeze.

To thaw: Place in the fridge for 3-4 hours or until thawed. Stir to combine.

Good Taste - March 2006, Page 60

Recipe by Michelle Southan