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Basil pesto



  • a handful basil leaves
  • 2 tbsp pecorino cheese
  • 2-3 tbsp of olive oil
  • 2 tbsp of pine nuts
  • 1 garlic clove
  • pepper


  1. Rinse the basil leaves, shake off the water and lay them out on a kitchen towel. Be gentle!
  2. Roast the pine nuts for a few minutes in a small pan till they turn a golden colour. This makes them more flavourful, but don’t burn them as they’ll turn bitter.
  3. Chop the garlic clove into small pieces.
  4. Combine all the ingredients in a food processor and mix until you have a creamy dip.



basil  pesto

Published in Dips Recipes


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