Homemade Basil Pesto Sauce

One of my favourite go-to weekday home cooked meals has got to be a fresh basil pesto sauce. It’s quick, easy and absolutely delicious! You just cannot compare a freshly made sauce, to even the best jared store bought variety. It took me 16 years before my world was brightened by trying the freshly made good stuff and I haven’t looked back ever since.

 I always keep a few fresh basil plants growing out on the pohopatch terrace. They are really easy plants to keep, loving bright sun with quite the water thirst. Fortunately for us too, they grow really fast which means we can enjoy making basil pesto from scratch without having to run out and fresh basil from the street markets.

Basil Plant on Pohopatch Terrace

Basil Pesto ingredients

Basil Pesto Processor

There is nothing better than a homemade pesto sauce. This basil pesto recipe is quick and easy to whip up. So go on, leave the jar technician work for another day and give it a go.


  • 2 cups fresh washed basil leaves

  • 1/2 cup grated parmesan cheese

  • 1/2 cup virgin olive oil

  • 1/3 cup lightly toasted pine nuts [dry toast them in a pan]

  • 1 minced garlic cloves

  • Sea salt & ground pepper, to taste


  1. Using a food processor, combine the garlic, basil leaves and most of the pine nuts together [keep a small handful of pine nuts for plating up later]. Pulse a few times.

  2. Add the cheese and stir, using a spatula to scrape the sides.

  3. Slowly pour in the virgin olive oil and stir slowly.

  4. Season to taste, with sea salt and pepper.

  5. Sprinkle the reserved pine nuts over the top, with a few basil leaves as garnish.

• Tips •

Add the virgin olive oil in slowly, to allow it time to emulsify.

Try it with grated pecorino cheese, instead of parmesan and instead of pine nuts, try it with walnuts.

This is very much a to taste type of recipe, so find the proportions that you like most and adapt until you find the just right amounts of cheese and garlic etc, right for you.