Pesto can be used not only with pasta, but it's great garnish for soup, spread on crostini & topped with tomato and Parmesan cheese. It's also really good spread on a wrap or sandwich. To make pesto mayo, click here.


2 cups of packed fresh basil leaves

1/2 cup pine nuts

2 garlic cloves, roughly chopped

1/2 cup Parmesan cheese

1/4 cup olive oil

salt & pepper


Step 1: Toast the pine nuts lightly in a dry frying pan for a few minutes. Transfer to the food processor, as well the basil and garlic. Pulse a few times until the nuts and garlic look quite chopped up, and the basil is torn into small pieces. Add the Parmesan cheese and season with salt and pepper. Pulse a few times then with the processor running, slowly add the 1/4 cup of olive oil through the shoot. Transfer to a clean bowl.