Basil Pesto

  • It can be enjoyed in sandwiches, as a dip or spread or as a sauce for pasta.
  • You can use Parmesan, Pecorino or Grana Padano – whatever’s available.
  • This pesto will keep in a jam jar in the fridge for up to ten days. Just make sure you pour a thin film of olive oil over the top of the pesto before you put the lid on – this will seal in the flavour and keep the pesto from darkening.

Prep Time: 5 minutes
Makes: 1 jar


  • 1 whole fresh basil plant, leaves picked and washed but not dried
  • 40g Parmesan, grated
  • 40g shelled pistachios
  • 2 garlic cloves, peeled
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 tbsp rapeseed oil
  • ½ tsp sea salt
  • a pinch of black pepper


  1. Place all of the ingredients in a large mixing bowl and use a hand blender to
    blitz until the pesto reaches your desired consistency.



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