Parsley rich in vitamins, calcium and betacarotene, walnuts is one of the best ingredients we can have full of omega 3 and all-round superfood.



100gm basil

10gm parsley

2 garlic cloves

20gm grated parmesan cheese

20gm grated pecorino cheese (hard sheep’s milk cheese)

20gm pine nuts

20gm walnuts

100ml extra virgin olive oil

5gm coarse sea salt (this will help break down the herbs and give a nice shine to the paste, but regular salt will do!)


It can be done in the pestle and mortar, with a knife and with a table blender.

The first two are a bit time consuming and a little difficult to get the right consistency.

Best results are obtained by using a table blender, as you will be able to get a fine paste.

Place all the ingredients, except the oil, in the blender. Cover with the lid and switch on. From the little hole on the lid, slowly pour the olive oil and keep blending until you reach a paste.

Pesto is great on toast, sandwiches, grilled meat or fish and obviously with pasta.

Can be frozen (if all the ingredients have not being previously frozen) and can be kept in a jar in the fridge for a few days. 

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