How to Make Pesto From Scratch

Name: How to Make Pesto From Scratch
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 cup pine nuts (or walnuts if you don't have any); 4 cups fresh basil (roughly 1-2 large bunches); 2 cloves of fresh garlic, minced; 2/3 cup olive oil; 1/2 cup grated parmesan cheese, finely grated; Generous pinch of salt and pepper to taste

Ingredients

1/2 cup pine nuts (or walnuts if you don't have any)
4 cups fresh basil (roughly 1-2 large bunches)
2 cloves of fresh garlic, minced
2/3 cup olive oil
1/2 cup grated parmesan cheese, finely grated
Generous pinch of salt and pepper to taste

Whether you're a cooking novice or a seasoned professional, everyone needs a good pesto recipe up their sleeve.

Pesto is one of those things that, before you try making it, seems easier to buy in a jar. However, once you try our recipe below, you'll be a fresh pesto convert, guaranteed. Ready in 10 minutes or less, you can really taste the freshness of flavour when you make pesto from scratch. It just hits different!

For this recipe, we like using the Cuisinart Mini Prep Processor in White. Using a food processor makes everything extra quick, and makes for little clean up.

Now while pesto is best known for its pairing with pasta, it can be used in so many other ways. Why not fry your eggs in pesto for some added flavour? Or dash a tablespoon atop your favourite soup? You can also use pesto to spice up your sandwich skills. With so many great uses, you won't regret learning this pesto recipe!

Method

In your food processor blend the basil leaves and nuts until they are roughly chopped.
Next, add in the minced garlic, olive oil and parmesan cheese. Process on high until your desired consistency is achieved: note that the longer you process your pesto the smoother it will be.
Crack some salt and pepper into your food processor and quickly blitz to combine. Do a taste test and add more as required.
TIP: If your body is happier on a low-FODMAP diet, it doesn't mean that you have to miss out on pesto! You can have delicious pesto and a happy tummy too. Simply omit the garlic from the recipe and instead use garlic infused olive oil. We love this product because it adds heaps of flavour and is available from most local supermarkets.
Once your pesto is ready, decant it from your food processor into a glass jar (or, straight onto your food!). If storing your pesto to eat another time, see our FAQ's below for how to keep it as fresh as possible.

FAQs

How long will fresh pesto last in the fridge?

If using the oil method above, your pesto will last 2-3 weeks in the fridge (make sure you top up the olive oil after every use, though!) It will last up to 5 days if stored in an airtight container without any added olive oil.

How do I store fresh pesto?

If you don't eat all your pesto in one go, the best way to store it is in a glass jar. Make sure you have some extra olive oil on hand, and pour this on top of your pesto once it is in the jar. The oil will protect it from oxidisation and keep it fresh for as long as possible.