Make Your Own Pesto At Home

Basil Pesto is the tasty green condiment often found in Italian cuisine. You can make it into a delicious pasta sauce, drizzle over pizza, eat with cheese and crostini, or have it with eggs – pesto is versatile, healthy and delicious. Fortunately, it is also easy to make at home!

Related: Broccoli Pesto and Sundried Tomato Pasta


1/2 cup pine nuts

3-4 cloves garlic (I think the more, the merrier!)

3 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper to taste


  1. Put pine nuts, basil, garlic and parmesan into a food processor and blend on a slow speed. Gradually add the oil, while the ingredients are mixing. Blend well.
  2. Taste and add salt and pepper if preferred, and stir to ensure the taste is consistent.
  3. Transfer mixture into jars and refrigerate.
January 16, 2015

Summer-Inspired Crostinis

Crostinis are a fantastic summer snack idea which are low on calories and will allow you to experiment with your favourite fruits, vegetables and other various toppings. A classic baguette roll will serve as the perfect base when lightly toasted, and then served with some classic ingredients for a healthy snack at any time of the day.


For the pesto:

1 large clove garlic

3 cups fresh basil leaves

1/3 cup toasted walnuts

2 ounces Parmesan cheese (shredded or cut into small chunks)

1 tablespoon fresh lemon juice

1/3 cup extra virgin olive oil

Salt to taste

For the crostini:

24-inch baguette slices

Extra virgin olive oil for drizzling

8 ounces fresh mozzarella (cut into 24-inch slices)

3 medium tomatoes (sliced into 4 rounds, then 8 half-rounds)

Salt and freshly ground black pepper

24 small fresh basil leaves


  1. For the pesto, mix the garlic, fresh basil, walnuts and Parmesan cheese before moving them into a food processor. Then drizzle in the lemon juice and olive oil until the consistency is nice and smooth. Feel free to add salt to taste, then empty into a small bowl.
  2. Brush both sides of the baguette slices with olive oil before baking in the oven, or on the barbecue. Line a tray with baking paper and bake for 8-10 minutes and cook until golden brown.
  3. Now for the crostini, spread the pesto and top off with fresh mozzarella and a slice of tomato. Then season with salt and ground pepper to taste.

Recipe and image via Ciao Newport Beach, Pinch and Swirl

July 28, 2014

Best-Ever Pesto Pasta Recipe

When it comes to easy dinner recipes,pesto pasta is one of the easiest Italian classics (and one of the most delicious!). The sauce consists of just five basic ingredients – here’s how to make the best-ever pesto pasta.

Serves: 2


Large handful of fresh Basil

1/4 cup of Olive Oil

1-2 cloves Garlic (peeled)

Parmesan Cheese, to taste

2 Tablespoons Pine Nuts


1. Cook your chosen pasta in boiling salted water. Meanwhile, make the pesto. After gathering the fresh basil, strip the leaves from the stem and throw them into a food processor with the olive oil, the garlic, parmesan, pine nuts and a pinch of salt. Grind it down into an oily green paste. If it seems too dry, splash in a little more olive oil. Taste – does it need more salt? A little more Parmesan?

2. Drain the pasta, reserve 1/4 cup of the cooking water. Stir the pesto through the pasta, adding a little cooking water if the sauce is too thick. Keep tossing to coat all the pasta.

3. Pesto is great to have on hand not just for pasta, but as a dipping sauce for raw vegetables, marinade for fish or meat, or a spread in sandwiches.

March 22, 2014