Delishuss Blog

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Basil Pesto July 9, 2010

Filed under: Sauces — delishuss @ 7:08 pm
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I got this recipe down at Dunbrody House Cookery School.  This is a real staple sauce, use it with chicken, mixed with mayonnaise to make a salad dressing, as a spread on sandwiches and also on boiled potatoes. Yummy!

I found that I needed to alter the quantities slightly, so taste as you go along. 


30g fresh basil leaves (1 large handful)

15g grated parmesan (2 dessertspoons)

Juice of ½ lemon

1 dessertspoon of pine nuts (toasted or untoasted)

100-150ml olive oil (amount depends on your desired consistency)

2 cloves of garlic crushed



  1. Add all the ingredients into a food processor or puree with a hand blender until they are smooth.
  2. The basil pesto will last in your fridge for up to 3 weeks. Although it will darken slightly in colour it will still be delicious as the flavours will just be more mature.
  3. If you are unsure what you intend to use the pesto for I would suggest making it a little thicker and adding extra oil as is required.

 You can make an alternative version of this pesto using sundried tomatoes, parsley, rocket or coriander.


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