• chefalisonbiebs


Pesto is a sauce originating in Genoa Italy, traditionally consisting of garlic, pine nuts, basil, and Parmigiano-Reggiano or Pecorino Sardo cheese and blended with olive oil. Stored in a container with extra olive oil on the top, this sauce will last up to a week in the refrigerator or can be frozen for later use. Use your sauce for pizzas, pastas, in salads or as a sandwich spread.

Prep time: 15 minutes

Yield: 250ml

60g Basil Leaves

20g Italian Flat Leaf Parsley

10g Garlic, chopped

35g Pine nuts

35g Grana Padano Cheese, grated

50ml Olive Oil + 1Tbsp

1/2 tsp Sea Salt

Pinch Fresh Cracked Black Pepper

  1. Pick the basil and parsley leaves then wash and dry them. Add the basil, parsley, garlic, pine nuts, salt and pepper to a food processor and blend together. Add the olive oil, reserving 1 Tbsp to add to the top of the sauce. Once the pesto is pureed taste it for seasoning and store in a mason jar or airtight container.