Food For Thought

Homemade Pesto

Posted on Wednesday, November 30, 2016 by Pam Anderson


  • 1 bunch of basil leaves (leaves only)
  • 1/2 a bunch of dill
  • 1/3 cup of olive oil
  • 1/3 cup of pine nuts
  • Generous pinch of salt
  • 1-2 cloves of garlic
  • Juice from half a lemon


  • Add herbs, garlic cloves and pine nuts to a food processor and blend until fairly finely chopped. Then gradually add in the oil and lemon juice plus a little salt.
  • Stop and taste test. Add more salt to adjust flavour.
  • Store in an airtight jar with the lid on tightly. Keeps well, but you will use it fairly quickly!

Great stirred through vegetables (such as roast veg), as a topper on grilled chicken or steak, as a base for homemade pizzas, a dollop in soups, as a topper for crackers and much more.


  • You could use other nuts besides pine nuts – e.g. cashews.
  • You could experiment with other herbs. You may prefer plain basil on its own. You can also make coriander pesto. The options are endless!
  • You could also add sun-dried tomatoes (blend with herbs from the first step) for a tomato and basil option.


This recipe was supplied by Katie King, The Balanced Nutritionist – our nutritionist in residence.