Fast pesto

Fast pesto



  • 1 cup basil leaves
  • 1/4 cup pine nuts, toasted
  • 60g parmesan cheese, grated
  • 1/2 (125ml) cup olive oil
  • 2 cloves garlic, peeled


Combine all ingredients and process in a food processor or using a hand-held stick blender.

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Serving Suggestions


  • You can store this pesto in a jar in the fridge for up to a week.
  • I like to pour a thin layer of olive oil over the top of the pesto to keep it fresh and stop the top discolouring in the fridge.
  • You can toss pesto through pasta, spread it on sandwiches or toss potatoes in it.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder.You can follow Sophie on Local is LovelyFacebookTwitter or Pinterest.

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