Green Pesto

Green Pesto

The difference between shop-bought and home-made pesto is incredible. If you were to make only one sauce from scratch, it should be this.


  • Toast the pine nuts:
    • Heat a large, heavy base frying pan up to a medium heat.
    • Add the pine nuts to the pan, no oil, just dry.
    • Keep them moving until lightly brown. Don't be tempted to take them any further, it doesn't improve the pesto.
    • Leave to cool
  • Add all the ingredients to the food processor, wizz on low until it reaches the consistency you desire. Chunky or smooth, you choose.
  • Add more salt/honey if required. Do it slowly, you can quickly overdo it.
  • Refrigerate until needed, covered with clingfilm.

Main Ingredients

Fresh Basil
90 g (large bunch)
Extra Virgin Olive Oil
200 ml
Fresh Grated Parmesan
50 g
Pine Nuts
40 g, Lightly Toasted
1 large clove, crushed
Clear Honey
1/2 tsp
1/4 tsp
Ground Black Pepper
1/2 tsp

Recipe Information

  • Cook Time: None
  • Prep Time: 15 minutes
  • Yield: 1 medium jar
Recipe published on .