Easy Homemade Pesto

Easy Homemade Pesto

Easy Homemade Pesto

No need for store-bought pesto anymore. This recipe is so easy with just 5 ingredients. And it takes just 5 minutes to make too!

And if you're like me, there's ALWAYS too much basil in the garden! Wink

Pesto freezes perfectly well, so I freeze ice-cube size batches, then add them to a large bag in the freezer. It's then super easy to pull out one or a few and add them to your sauces, or defrost for some fresh pesto.

Pesto can top a variety of dishes including pasta, fish, vegetables and bruschetta, just to name a few.

Basil isn't just for culinary use, it's also highly medicinal! It can be helpful for:

  • Nutrient powerhouse - Basil is an excellent source of vitamin K and manganese; a very good source of copper, vitamin A (in the form of carotenoids such as beta-carotene), and vitamin C; and a good source of calcium, iron, folate, magnesium and omega-3 fatty acids making it quite nutrient rich!
  • Digestion - spasms, indigestion, gas, loss of apetite.
  • Strong anti-inflammatory - help lower risk of heart disease, rheumatoid arthritis and inflammatory bowel conditions.
  • Skin cleanser -  anti-inflammatory and antimicrobial properties of basil can help prevent formation of acne.
  • Depression & anxiety - can help regulate the hormones responsible for inducing happiness and energy. Basil is considered as a powerful adaptogen or an anti-stress agent. Its anti-inflammatory and immune-boosting properties help manage stress too.
  • Diabetes - eating basil could result in slow release of sugar in the blood, the herb also has a low glycemic load.
  • Supports Liver function - Basil's strong detox properties may do wonders for your liver health. Liver is a very essential organ for the body as it plays a crucial role in metabolism. Basil may help prevent fat build-up in the liver and keep your liver healthy.
  • Healthy gut - Basil also helps restore the body's natural pH levels and feeds healthy bacteria within the gut microflora.

Pesto Ingredients:

  • 1 cup fresh basil leaves
  • 2 cloves garlic, peeled
  • 2 tablespoons pine nuts or cashew nuts
  • 1/4 cup freshly grated Parmesan
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil


  1. To make the pesto, combine basil, garlic, pine nuts and parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  2. Store in an airtight container in the refrigerator for up to 1 week.
  3. OR freeze in an ice cube tray, then store in a container or bag to use over winter! Our girls love it with pasta.

Posted: Monday 7 February 2022


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