How to make Pesto | Rosie Makes Jam Recipes


This pesto is one of the best things I have ever made and elevates even simple pasta to a delicious meal


Basil, fresh
3 oz
80 g
Parmesan Cheese
2 oz
45 g
2 oz
45 g
Garlic Clove,
finely chopped
1 each
Olive Oil
5 tbsp
Black Pepper,
freshly ground
1 pinch

Rosie's Ingredient Calculator

Basil, fresh

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. Chop the Basil using the stems as well if they are tender and soft
  2. Place in a goblet processor, add the pinenuts and the peeled and roughly chopped garlic
  3. Twist in some freshly ground black pepper and blitz the contents briefly
  4. Add the oil through the top of the processor with the motor running and finally add the parmesan cheese right at the end
  5. Check the seasoning and add some sea salt if needed, if the consistency is too thick add a little more oil, or cheese if it is too runny
  6. Store covered in the refrigerator and add it to absolutely everything - sandwiches, jacket potatoes, pasta, soups, roast chicken - there aren't any rules!

How long will it take to make?

Preparation time:
10 mins
Total time:
10 mins
Soaking overnight
not included in total time

How much?

225g or 8oz approximately

Look after it

store covered, in the refrigerator, for up to three weeks

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator