Basil Pesto


Best blogger Janice Tripepi says pesto is part of many Italian meals and can be used as ingredient, a sauce or a condiment. Click 'Watch video' to see her in action!



Place the pine nuts, garlic, lemon zest and juice, salt, pepper, sugar and Parmesan into a food processor. Add about 90 ml of the olive oil and process until smooth.

Add the basil, one handful at a time to the mixture in the processor, as well as about 125 ml olive oil at a time and process well after each addition.

Once all the basil has been added, continue to process until smooth. Taste and adjust the seasoning to your liking with some extra salt, pepper, lemon or garlic. The flavour improves with time, so set aside for an hour or two before serving over your favourite homemade pasta.

Yields about a litre (you can adjust the quantities to suit your requirements)

Chef's hint:

Janice will tell you to store this in small sterilized jars, each with a good seal of oil on top. Never use a dirty spoon – it will contaminate your beautiful pesto! Click here for more exciting flavours from Janice!