Basil Pesto


Siofra F.

POSTED 1 December 2019 (LAST UPDATED 17 November 2021)



Total Time




Vibrant classic basil pesto with a great kick of garlic. Make a large batch when basil is in season and freeze in ice cube trays for year-round pesto.



  • Fresh basil leaves icon
    Fresh basil leaves

    60 g (about 120)

  • Fresh parsley icon
    Fresh parsley

    20 g (about ¼ cup)

  • Fresh garlic icon
    Fresh garlic

    2 (about 12 g)crushed

  • Pine nuts icon
    Pine nuts

    80 g (about ½ cup)

  • Parmesan cheese icon
    Parmesan cheese

    85 g (about ½ cup)grated

  • Fresh oregano icon
    Fresh oregano

    1 teaspoon (about 2 g)

  • Olive oil icon
    Olive oil

    225 ml (about 1 cup)

  • Salt icon

    1 pinch

  • Black pepper icon
    Black pepper

    1 teaspoon (about 2 g)ground


  • 1. Add fresh basil, fresh parsley, fresh garlic, pine nuts, parmesan cheese and fresh oregano to a clean food processor bowl
  • 2. Blitz until well combined
  • 3. Add olive oil gradually while blending
  • 4. Add salt and black pepper to taste
  • 5. Blitz until well blended

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