creamy pesto


  • 1 bunch of parsley
  • 50 leaves of basil
  • 10 leaves of sage
  • 1 sprig of rosemary
  • 3 cloves of garlic
  • 1 red chilli pepper stem removed (if you don't like it spicy omit this step)
  • 1 tbsp sea salt
  • 1 tsp ground pepper
  • 1 lemon zested
  • 1 to 2 cups extra virgin o

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Pesto is another one of those recipes that everyone thinks they make best. There are thousands of variations out there...this recipe is my favourite but more importantly it is a great guideline to follow. So if you have a bunch of herbs that will spoil make yourself a pesto!


In a food processor combine the parsley, basil, sage, rosemary, garlic, chilli pepper, salt, pepper and lemon zest. Slowly stream in the olive oil until the desired texture is achieved.

Storage: You can keep pest for 2 weeks in an air tight container in the fridge, you must cover the top of it with olive oil to avoid any mold.
If you plan on freezing it the best way is to put them into a cubed ice tray and once frozen simply pop them out and store in a food storage bag.

Uses: spread the pesto in a sandwich, add it to a mayonnaise or toss with some freshly cooked pasta!

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