List Icon

Prep time – 20mins


Cooking time – 0mins


Serves – 12

Dairy Free
Ketogenic Diet
Gluten Free
Ingredients Qty Protein Fat CHO
Basil leaves, medium packed 4 cups 2 0 2
Extra virgin, cold pressed olive oil ~ 2/3 cup 170ml 0 158 0
Parmesan, grated (optional) - 2 tablespoons 15g 4 7 0
Pinenuts, toasted - 2 tablespoons 20g 2.5 14 1
Garlic cloves (optional) 1-2 0 0 0
Salt 1/2 tsp 0 0 0
Total per serve 1 1 15 1


per Serve (1 tablespoon):     140 cal   /   590 kJ
for Dairy Free or Vegan – leave out the parmesan
for low FODMAP – leave out the garlic

Our favourite local farmers market sells organic bunches for a dollar – crazy cheap and so fresh. Great inspiration for a batch of pesto.

To make in a food processor
Add basil, garlic and pine nuts to a food processor and process until finely chopped. Add the olive oil and parmesan (if using) and process until combined.
Transfer to a glass jar or pyrex container and store in the fridge. A thin layer of olive oil added on top of the stored pesto can prevent excessive browning.

Note: dry roasting the pine nuts first in a heavy bottom pan adds a toasted flavour to the pesto.

To make in a blender
If you don’t have a food processor, this can work in a blender. Add the garlic then pack the basil leaves into the blender. Add the olive oil. You may need to add a bit more olive oil (try 1/4 cup) to get the mixture blending properly. Once mixed to a chunky puree add the pine nuts, salt and parmesan (if using) and blend again briefly. Transfer to a glass jar or pyrex container and store in the fridge. You can also freeze this recipe.

* brazil or macadamia nuts can be substituted for pine nuts.
** mint also tastes great in pesto, just add with basil and process to combine.