All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Basil pesto sauce

Plenty of olive oil and pine nuts but no cheese. Rich yet light enough.

Big handful (40-50 g) basil leaves
80-100 g pine nuts
1 large garlic clove (2-3 small garlic cloves)
300 cc olive oil
1/2 tbsp salt


Smash garlic with knife, skin and roughly chop.


In a food processor, put garlic and salt, and process for a few seconds.

Add pine nuts and process until nuts are coarsely ground.

Add basil and process, 1/3 to 1/2 of the amount each time.

 Keep processing while drizzling olive oil in the paste.


  • Keeps in the fridge for 2 weeks.
  • Dry basil leaves well after washing.

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