Whipping up a jar of homemade pesto is so quick and easy. Richard Bertinet adds lemon juice to his for extra zing and freshness
  • Rating:
  • Serves: Makes enough to fill 2 medium (250ml) Kilner jars
  • Prep Time: 10 minutes
  • Effort: easy


  • 100 g pine nuts
  • 3 cloves garlic, halved
  • 100 g parmesan
  • 3-4 bunches basil
  • 1 lemon, juice only
  • about 60 ml extra virgin olive oil

Tips and Suggestions

You can also use walnuts instead of pine nuts, or rocket, coriander or a blend of herbs instead of basil.

The key to a good pesto is not to overwork the ingredients, otherwise the basil bruises and will start to turn black, and you will lose its fresh flavour.


1. Put the pine nuts, garlic and parmesan into a blender and pulse for a few seconds, until you have a quite coarse paste.

2. Add the basil and pulse again until it has all been chopped. Add the lemon juice and a little of the olive oil and pulse again. Keep adding oil to the mix, pulising in bursts, until you have the texture you want. Taste and season with a little sea salt if you think it needs it but remember that parmesan is quite salty anyway.

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