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Classic Pesto

Posted on February 14, 2015 in Recipes

We are big fans of pesto in my house and I like to make enough to use and keep. It freezes well if you aren’t going to be using it quickly otherwise it’s great not only on pasta, but as an alternative base to pizza, spooned onto salmon fillets before baking or used as a dip with crudités.

1 handful of parmesan

½ clove of garlic, grated

Sea salt


3 large handfuls of basil

1 handful of pine nuts

Olive oil

Lemon juice

I let my magimix do all the work with this recipe. I start with a grating blade and quickly whizz up the parmesan and garlic, then changing to a large chopping blade add everything else and blitz until at the desired consistency. I like my pesto to be fairly smooth.

Serve with some homemade pasta!