Basil Pesto

  • Prep Time: 10 minutes
  • Complexity: easy
  • Credit: Chef Neven Maguire


Large bunch of fresh basil leaves (at least 50g/2oz)
Garlic cloves, peeled
5g toasted pine nuts
75ml (6fl oz) Donegal Rapeseed Oil
50g (2oz) freshly grated Parmesan
Sea salt and freshly ground black pepper.


Place the basil in a food processor with the garlic, pine nuts and a quarter of the oil.
Blend to a paste.
Slowly add the remaining oil through a feeder tube.
Transfer to a bowl and fold in the Parmesan.
Season to taste.
Cover with clingfilm and chill until needed.

Top Tip

This will keep happily in the fridge for up to a week- just top it up with a little extra rapeseed oil to keep it tasting lovely and fresh. It can also be frozen.

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Donegal Rapeseed

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