Basil Pesto

basilpestoPesto is perfect to serve as pasta sauce, sometimes I added to salad mixture, as a dip for fried prawn or as a sauce for sliced boiled potatoes. It’s very simple to make as long as you have all the ingredients. Basically pesto made from fresh basil leaves, garlic, pine nuts, parmesan cheese, salt and olive oil. All ingredients crush with mortar and pestle, but if you don’t have it, you could use food processor or blender. This recipe is adapted from Basil pesto recipe at Physalis Fruit blog.

Basil Pesto


  • 50g Basil leaves
  • 1 clove Garlic
  • 2 Tablespoons extra-virgin Olive oil
  • 1 Tablespoon Pine nuts
  • 10g Parmesan cheese, grated
  • a pinch of coarse Salt


  1. Prepare mortar and pestle or blender or food processor.
  2. Wash basil leaves, grate parmesan cheese and crush garlic.
  3. Blend all ingredients with food processor, if you use mortar and pestle, crush first the garlic and pine nuts, then add basil leaves and coarse salt.
  4. Add grated parmesan cheese, at the end add olive oil.
  5. Serve as a pasta sauce, salad mixture, dip for bread or with any dish you like.

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  1. I love pesto. This looks good. It makes great baked salmon (just spread some pesto over a filet and bake as usual). I love it with pine nuts but I usually don’t have any so I use pecans and they are good too.

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