Classic Basil Pesto

Basil is robust, pungent and sweet. Originally native to India, this magnificent herb now grows all over Europe and flourishes in warm climates. Pesto should never be cooked - it is added to pasta after it is cooked and drained. When adding it to enhance flavour in a dish, stir in when cooking is complete, or at the moment of serving.

  • Serves 4 as a main course with pasta

  • Preparation 5 mins

Classic Basil Pesto
  • Egg-Free

  • Gluten-Free

  • Wheat-Free


  • 50g fresh basil
  • 3 cloves garlic, chopped
  • ½ tsp salt
  • ½ tsp black pepper
  • 125ml extra virgin olive oil
  • 45g pine nuts, lightly toasted
  • 90g vegetarian Italian-style hard cheese, grated


  1. Place basil leaves, garlic, salt, pepper, olive oil and pine nuts in a food processor or blender. Blend to smooth purée, transfer to a bowl and add the cheese.

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

Search for recipes

Sign up for our newsletter