Perfetto Pesto

Perfetto Pesto – Pesto is Besto… 😉

Here is our Traditional Basil Pesto, its easy, quick and tastes incredible. It can be used with all types of pasta and on bread or for dipping.

Serves 4


  • 50g Fresh Basil leaves
  • Pinch of Salt
  • 100g Parmigiano Reggiano
  • 100ml extra virgin olive oil
  • 50g Pine Nuts
  • 2 Garlic cloves


If you’re making this in a pestle and mortar, put in the garlic and salt and pound to a rough paste. Add the basil leaves and continue pounding it down, then add the pine nuts and finely grate in the Parmesan cheese. Continue pounding the mixture until you get a paste. Gradually drizzle in the Olive oil, mixing it in until combined.

If you’re making this in a food processor or blender, pulse the garlic, salt and pine nuts together a few times to a rough paste. Add the basil leaves and pulse again. Continue pulsing until you get a paste, but don’t overdo it – the heat of the machine may turn the pesto bitter. Gradually add the oil, pulsing as you go until just combined. Then finally add the Parmesan cheese and pulse a few times until combined.

Serve the pesto immediately with freshly cooked pasta, or place in an airtight jar and cover with a little oil so it doesn’t dry up. Store in the fridge for up to 4 weeks until needed.

Twins Tips (Twips) 

Never wash Basil, it ruins the basil and loses the taste.

Buon Appetito…


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