Basil pesto sauce in a container sitting on a white tablecloth with pine-nuts and fresh basil leaves.
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Basil Pesto Recipe

Fresh basil pesto makes a flavourful pasta sauce. It's incredible on any pasta and particularly good smeared over a crusty bruschetta. This pesto sauce is also scrumptiously good as a dip served with vegetables.
Prep Time10 mins
Total Time10 mins
Course: Sauces
Cuisine: Italian
Keyword: Pesto Sauce
Calories: 89kcal
Author: Maria Ghidella


  • 4 cups basil (washed and dried with a salad spinner)
  • 4 tbsp dry roasted pine-nuts
  • 5 cloves garlic
  • 1/2 cup olive oil
  • 1 tsp salt


  • Wash the basil leaves under cold water. Place them in a salad spinner to remove any excess water. 
  • Place the pine-nuts into a non-stick pan and dry roast on low-medium heat mixing them constantly until the begin to brown and toast. Do not use any oil in the pan. The heat will begin to release the natural oils in the nut. Remove and allow to cool.
  • In a food processor, add the basil, pine-nuts, garlic, olive oil and salt and blend until fine and creamy. Scrape down the sides of the food processor to ensure all basil and nuts are finely chopped and combined well.


  • Drying the basil in a salad spinner is a vital step. It removes any moisture from the leaves which helps to create a thick, creamy pesto as opposed to a watery one.
  • Always toast your pine-nuts. They intensify the nutty flavour of the pesto and release the natural oils of the nuts making this a rich sauce.
  • Store in an airtight container in the fridge for up to 5 days. You may freeze the pesto for up to 6 months.
  • Tip - individually measure each serving size before freezing (approx. 1-2 tablespoons per person) 


Serving: 20g | Calories: 89kcal | Carbohydrates: 0.67g | Protein: 0.36g | Fat: 9.67g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.065g | Monounsaturated Fat: 7.002g | Trans Fat: 0.005g | Sodium: 207mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 950IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 0.4mg