The Perfect Pesto

Cook Time 5 minutes

Servings 100ml


1 clove garlic
Pinch salt
1 large bunch basil, leaves picked
40g parmesan, finely grated
50g pine nuts
¼-½ lemon, juiced
100ml extra virgin olive oil


Place the garlic and salt in a mortar and pound with a pestle until a sticky paste forms.

Add two large handfuls of basil leaves, and bruise in a circular motion until it starts to break down.

Once the basil leaves are broken down, add the pine nuts, lemon juice and parmesan cheese and grind until well combined. Once a paste has formed, add the olive oil and mix everything together until combined.

Check seasoning and add more salt or lemon if necessary.


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