Pesto is one of the easiest sauces to make and is 100 times better than the stuff out of a jar. Pesto is a fantastic sauce to have at hand, this mixed with some cooked pasta is stunning and super easy to pull together especially if you are short of time.

Creme Brulee


1 large bunch     Fresh Basil

4oz                        Parmesan

4oz                        Pine nuts

4 cloves                 Garlic

6floz                      Olive oil      

Salt to taste


  1. Place all the ingredients into the blender or food processer and blitz down.
  2. Try not to blitz for too long as it will heat up the sauce and discolour the basil.
  3. Make sure you taste the sauce as seasoning with this recipe is vital.
  4. You can substitute the pine nuts for any other nut if you want to.
  5. You can also omit the garlic if you like a more herby flavour.
  6. Pesto will keep very well in a sealed jar in the fridge but make sure you add a little extra oil on to once it’s in the jar. 


Fresh basil should not be stored in the fridge like other herbs as it will go black fresh basil hates the cold, it will store better in a dark cupboard.

Once the pesto is made it should be stored in an airtight container and placed in the fridge. You can pour a little oil over the top of it and this will stop discoloration.  

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust