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Classic Pesto

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This classic pesto is a vibrant staple of Italian home cooking, offering a burst of fresh, herbaceous flavour that far surpasses any shop-bought alternative. By blending aromatic basil leaves with toasted pine nuts, pungent garlic, and a generous amount of high-quality olive oil, you create a versatile vegetarian sauce that captures the essence of summer in every spoonful.

Traditionally served with pasta or drizzled over seasonal tomatoes and mozzarella, this homemade condiment is incredibly quick to prepare for a midweek meal. The combination of salty Parmesan and sharp pecorino Sardo provides a sophisticated depth and savoury finish. For the best results, ensure your basil is thoroughly dried after washing to maintain a thick, luscious consistency.

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Ingredients for Classic Pesto

  • 4 cups fresh basil leaves (from about 3 large bunches)

  • 120ml olive oil

  • 80ml pine nuts

  • 2 garlic cloves

  • 30g freshly grated Parmesan cheese

  • 30g freshly grated pecorino Sardo or Parmesan cheese

  • 1 teaspoon coarse kosher salt

How to make Classic Pesto

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Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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