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The papa’s pesto


  • 80 g (1/2 cup) pine nuts*
  • 2-3 gloves garlic
  • 70 g (about 2 cups) gently pressed basil leaves
  • 250 ml (1 cup) extra virgin olive oil
  • 40 g Italian parmesan cheese, finely grated
  • 40 g pecorino cheese, finely grated


  1. Put the pines nut and garlic in a food processor and process to form a paste. Add the basil leaves, then pulse, scraping down the sides regularly.
  2. Add half of the oil, continue processing, then add the cheeses and the remaining oil and pulse to just combine. The pesto will remain bright green in colour unless you over-process it. Season with salt and freshly milled black pepper to taste.
  3. Store the pesto in a sterilised airtight jar in the refrigerator for 1 week, although it is best consumed within a few days of making.


  • I substitute the pine nuts with almonds as I tend to have almonds on hand more regularly and also find pine nuts turn rancid quite quickly.