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Eating veggie » Recipes » Classic Basil Pesto

Classic Basil Pesto

Prep time 5 mins

Serves 4 as a main course with pasta

Egg-Free, Gluten-Free, Wheat-Free

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.


  • 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.

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