A delicious recipe from Kevin Dundon for basil pesto.


  • 30 g fresh basil leaves
  • 15 g grated parmesan
  • ½ lemon (juice)
  • 1 dessertspoo of pine nuts (toasted or un-toasted)
  • 100 ml (to 150) olive oil
  • 2 cloves of garlic (crushed)


  • Add all the ingredients into a food processor or puree with a hand blender until they are smooth. The basil pesto will last in your fridge for up to 3 weeks.
  • Although it will darken slightly in colour it will still be delicious as the flavours will just be more mature.
  • If you are unsure what you intend to use the pesto for, make it a little thicker and add extra oil as is required.

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