Fresh Pesto Sauce

James McConnell Cooks pesto, basil, traditional-italian-pesto
  • Yield : 250ml
  • Servings : 3 Adults with Pasta
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m

Like anything “Homemade” it’s usually 100% tastier and this is no exception. Try it once and I promise you, you’ll never buy a jar again.

Suggestion: Fold this into to your favourite pasta and serve warm…

Use a pestle & mortar or just use a food processor…and this is definitely a “taste as you go” too see how you like it – you may prefer no lemon or more/less basil/oil/parmesan…


  • 80g Fresh Basil Leaves (a good bunch)
  • 50g Toasted Pine Nuts
  • 50g Freshly Grated Parmasen
  • 3 tbsp Extra Vigin Olive oil
  • 1 Clove Garlic
  • Squeeze ½ Lemon
  • Salt & Black Pepper to taste


Step 1

Gently toast the pine nuts in a dry frying pan - Be careful not to burn!

Step 2

In a pestle & mortar add the clove of garlic and a little salt and bash to a paste. Then add the nuts & basil leaves and continue to pound into a course paste.

Step 3

Now add the olive oil & parmesan and continue to stir/bash until smooth.

Step 4

Add the squeeze of lemon and test for seasoning...This will store in your fridge for a couple of days (If you don't use it in one sitting!)

Step 5

Or toast the nuts and then add all the ingredients to a food processor and blitz to a smooth paste. Then season with the lemon, salt & pepper.


I just like cooking great food..

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