Pesto is one of those super quick and simple sauces that can take any dish up to the next level! Until learning to make my own, I had never fully appreciated quite how diverse this simple dressing really is. Below is my base version of the recipe but please try tailoring it to suit your taste buds. Try roasting the garlic cloves to get a more mellow flavour, try adding some chilli or changing out the lemon juice for lime! It’s so easy to make vegan too, just swap out the parmesan for some nutritional yeast.


  • Food Processor


  • 80 g fresh basil
  • 50 g parmesan grated
  • 120 ml extra virgin olive oil
  • 3 cloves garlic
  • squeeze lemon or lime juice
  • 50 g sesame seeds (optional crunch)


  • Peel the garlic cloves then remove the stalks from your basil leaves and add them both to your food processor.
  • Blend until finely chopped then add the extra virgin olive oil and lemon or lime juice then process into a runny paste.
  • Add the grated parmesan then process for 30 seconds more so everything is well incorporated.
  • If you want your pesto to have a slight crunch then gently toast some sesame seeds until they start to turn a golden colour then add them to the pesto and blend for another 30 seconds.
  • To serve, stir through pasta, spread onto a baguette, drizzle on a pizza or try just about anything else as this recipe works great with so many dishes!

    Recipes Provided by: Nut Less Kitchen
    Instagram: nutlesskitchen