Published On: Fri, May 26th, 2017

Basil Pesto

Make your own basil pesto. The perfect addition to pasta topped with tomatoes, rocket and parmesan. 

Basil Pesto by Lakeland

Basil Pesto


  • 50g basil leaves
  • 30g pine nuts, lightly toasted
  • 30g Parmesan cheese or vegetarian alternative, grated
  • 1 clove of garlic, peeled
  • 75ml extra virgin olive oil
  • salt and black pepper
  • small squeeze of lemon juice, optional


Food processor method:

  1. Whiz together the basil, pine nuts, Parmesan and garlic, and with the motor still running, pour in the olive oil until the pesto thickens. Season to taste and add a small squeeze of lemon juice.

Hand method

  1. Pound the basil, pine nuts and garlic in a pestle and mortar. Turn the mixture into a bowl and stir in the Parmesan and olive oil. Season to taste and add a small squeeze of lemon juice.

Your pesto can be stored in the fridge in a lidded container. Top with a little olive oil to prevent drying.

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