Basil pesto

Homemade pesto all the way

Homemade basil pesto will forever be the way to go. Don’t get me wrong — shop-bought pesto is absolutely fine when time’s tight or you just can’t be bothered. But there’s something about the homemade version that just tastes better. It takes just minutes to make and honestly transforms everything it touches.

This recipe is a classic. You’ll need fresh garlic, basil leaves, toasted pine nuts, lemon juice, parmesan cheese, olive oil, and a good pinch of salt and pepper. That’s it. Throw it all in a blender and there you have it!

How long does pesto keep?

If you’re storing it in a clean, airtight jar in the fridge, it’ll last up to a week. Top it off with a little layer of olive oil to keep it vibrant green and stop it oxidising. Bonus points if you pop it in a cute jar and pretend you’re the kind of person who makes everything from scratch on a Sunday. Although I make as much as I can from scratch, I still want to make more.

Can I freeze it?

Yep! Pesto freezes. Pour it into an ice cube tray, freeze until solid, then pop the cubes into a freezer bag. That way, you can grab a cube or two whenever you need a pesto fix. Stops you from having to defrost the whole thing. We don’t like food waste here.

Can you use other herbs?

Absolutely! If basil’s not in season or you killed your basil plant yet again, you can try:

• Rocket (more peppery than basil)

• Coriander (great with Asian-inspired dishes)

• Parsley (underrated and gives garlic bread vibes)

• Even a mix — basil + mint is great in summer

Just keep the core ingredients (nuts, cheese, oil, lemon, garlic) and mix up the greenery to suit what you’ve got on hand. Let me know if you have a favourite?

What can I use pesto on?

Honestly, what can’t you use pesto on tbh…

• Toss it through pasta (the classic university staple)

• Stir into risotto or soups for herby depth

• Drizzle over roasted veg or traybakes

• Swirl into mayo or yoghurt for a refreshing dip

• Spread on toast, sarnies, or pizza bases

• Use as a marinade for chicken or fish

I also use this pesto in my pulled chicken pesto jacket potato, which is basically a big, herby hug disguised as lunch. You can also dollop it onto scrambled eggs, mix it with soft cheese for a spread, or stir it through gnocchi with a little cream for a super low-effort dinner. You might just need to double up on this recipe.

So basically, you need to make a batch, keep it handy, and prepare to become that person who puts pesto on everything. Because once you start, there’s no going back. Bonus points for using it on potato inspired dishes.