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Basil Pesto Recipe


I can’t seem to grow sweet basil, I know the gardener that I am inside is kicking its self for admitting it but its true. I have tried different locations, full sun, shade, water, less water and neglect. All seem to be pointless, the magic spot for growing sweet basil must be somewhere on our 11 acres. 

Our weekly Farm Gate entices our community and neighbours to visit and buy fresh veggies. I am going to have to start serving tea and cake soon as they all like to look around the veggie patch and enjoy the view from our verandah/shop. Often our customers bring me unusual things to swap or cook up. One of our closest customers grows fantastic basil, yes I am jealous, which he often offers up when it is going to seed and needs a haircut.

Making pesto is super easy and doesn’t take too much time. I tend to remove only the really woody parts of the stalk and leave the rest to go through the food processor. As we do it in bulk there is no way I am going to sit with a mortar and pestle to make it so my industrial size food blitzer makes short work of the basil. The recipe below is only a third of the quantities I make, also make sure you taste it before sealing it up with olive oil in the fridge. Make sure you have seasoned to your taste, is there enough cheese ect. Everyone’s pallets are different and you can always add a little something more if need be.

Do your neighbours grow veggies that make you jealous?


Basil Pesto Recipe
Prep time
Total time
Recipe type: preserve
  • 3 cups of basil leaves
  • 1 ¼ cup toasted almonds
  • 2 cloves garlic
  • 1 cup olive oil
  • 1 lemon, juiced
  • 150gm parmesan, crumbled
  • Salt
  1. Place the basil, almonds, garlic, oil, lemon and parmesan in to a food processor. Blitz the mixture in steady bursts. Scrape down the sides and check the seasoning and add slat.
  2. Blitz the mixture again to your desired consistency. I like to leave mine a little rough.
  3. Pour the pesto into a sealable container and cover with a generous amount of olive oil and store in the fridge.
  4. The pesto will keep in the fridge for up to a month as long as there is plenty of oil at the top of the mixture.




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Comments on this entry are closed.

  • Amanda@ChewTown March 6, 2014, 7:28 am

    My favourite comment of the post: “the magic spot for growing sweet basil must be somewhere on our 11 acres”. Haha. I can seem to grow every herb under the sun… except basil. The problem is that basil needs more water than almost any other herb. The moment it runs out of water it droops. My parents always had a healthy supply, but then they rigged their basil up to their reticulation system for a daily dose… I think that’s the trick. In other news, love basil pesto! Yours looks great.

  • Mimi March 7, 2014, 12:07 am

    I am so sorry. I can’t kill my basil if I wanted to! Definitely sun, and not much water. Pretty pesto!

  • Lost in utensils March 7, 2014, 12:27 pm

    Yes…I love sage but can never grow it for long! I have sage envy!

  • Amy @ Elephant Eats April 3, 2014, 6:16 am

    I can’t believe with your green thumb that you can’t grow basil! I think it’s probably the only thing that I wouldn’t kill :) I love a good pesto and this looks delicious!!