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Homemade Pesto


  • 500 ml packed fresh basil leaves
  • 2 – 3 cloves garlic
  • 65 ml plain macadamia nuts (or go the expensive route and use pine nuts)
  • 180 ml extra-virgin olive oil
  • salt and freshly ground black pepper, to taste
  • 125 ml freshly grated Parmesan (or Pecorino) cheese


Place the basil, garlic, nuts and ¾ of the oil in the processor and process until finely chopped. Season to taste. Add the remaining oil while pulsing until incorporated. Transfer the pesto to a mixing bowl and stir in the cheese.
To freeze pesto, omit the cheese and add a few drops of lemon juice. Use only half the oil. After you’ve spooned the mixture into containers, pour the remaining oil on top. It will freeze for three months. Defrost slowly in the fridge or on the counter, not in the microwave. Stir the grated cheese into the mixture just before serving.

Yields about 325 ml pesto