Quick and easy basil pesto

Pesto, from the Italian word pestare – to pound, is made by crushing several ingredients together. Lucky for our biceps, today’s kitchens are equipped with food processors and other handy tools that make the whole job of grinding pesto, rather presto. Here’s how to make basil pesto in all its parmesan-pine nut splendour.

Basil pesto recipe


¼ cup pine nuts
1 ½ cups fresh basil leaves
2 small garlic cloves, halved
¾ cup parmesan, grated
¼ cup olive oil
Chilli to taste – if you like it a little spicy
Salt and pepper, to taste

Ingredients for basil pesto


1. Place the pine nuts into a non-stick pan and dry fry until lightly toasted. If you’re in a pinch for pine nuts, sunflower seeds can be your hero here.

Pine nuts roasting for basil pesto

2. Remove from the heat and set aside for 10 minutes to cool. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and blend until finely chopped. You can also add your chilli here if you choose. With the processor still running, gradually add the oil in a thin steady stream until well combined.

Blending basil pesto in the Magimix blender

3. Season with salt and pepper.

basil pesto

Basil pesto can be kept frozen for up to 4 months. Transfer half the pesto to a small airtight container and smooth the surface. Drizzle with olive oil to cover. Label, date and freeze. When you’re ready to welcome it back into your life, place in the fridge for 3-4 hours or until thawed. Don’t forget to stir it up before serving.

There you go. Nothing to it, except of course how phenomenal your pesto will tastes. For a winning tapas recipe, enjoy the dalliance of basil pesto on bruschetta.

Basil pesto bruschetta

To fully explore the world of Magimix brilliance, check out how to make the most of your Magimix.