Basil Pesto

pesto sauce in a spoon, jar with pesto sauce

Serves: 6 | Prep time: 10 minutes


  • 50g fresh basil
  • 5g fresh parsley, spinach, kale or Swiss chard 
  • 25g walnuts or cashews, toasted
  • 4 large cloves garlic, toasted 
  • 320g Parmesan cheese, grated 
  • 8 Tbsp. extra virgin olive oil 
  • Salt and pepper, to taste


  1. Place all ingredients except cheese in a food processor, and process until smooth.
  2. Transfer mixture to a small bowl and stir in cheese.
  3. If you're not using the pesto right away, cover with a teaspoon of olive oil, place a layer of plastic wrap over the top, and refrigerate for up to 3 days. Alternatively, freeze the pesto in small jars to use throughout the year.

Recipe Credit: Nancy Kroupa