These past couple of weeks have been VERY exciting… why? We’ve been getting a brand spanking new kitchen installed. Apart from my bed, my kitchen is without a doubt my favourite thing in my home. I love cooking (especially with Marmite) so this costly project has been very exciting.

Last weekend the kitchen was nearly finished, well I Was able to use it to cook anyway. My new double oven, hob and dishwasher reignited my passion for cooking so I spent Saturday morning flipping through my many recipe books. I decide to try a recipe from one of my favourite cook books (and TV shows), the Saturday Kitchen bible – Pesto!!

I have always wanted to make my own pesto but never quite got around to it. Now we have a dishwasher I can used my awesome food processor to my heart’s content and there’s no washing up after!

Pesto recipe -


  • about 4 tbsp extra virgin olive oil

  • 110g pine nuts

  • 3 cloves of garlic
  • 1 large bunch basil

  • 110g grated parmesan cheese

  • 1 lemon, juice only

Next time I make this I will use double the amount of basil as I definitely thought it could use more.

Pesto recipe -


Put the parmesan, pine nuts and garlic into your food processor and pulse until it has a similar consistency to the pesto above.

Pesto recipe - brunchandnaps.comNext add your basil, lemon juice and oil and pulse again. Be careful not to over blend the leaves as they will bruise too much.

I bought a basil plant from the supermarket and used all of the leaves. By using a plant it means the basil is much fresher and more fragrant.

Pesto recipe -

If you think it needs it then feel free to add more oil to get the consistency you want. Just add a little at a time.Pesto recipe -

I served my pesto with some chilli bread, olive oil and dukkah. It was absolutely delicious and very garlicy – yum!Pesto recipe -

I’d love to learn from others and perfect this recipe even more. Do you have any tips for making good pesto?