0 from 0 votes

Basil and nut pesto

Course Dressing for pasta
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 little jars
Author Giulia


  • 250 g of fresh basil leaves
  • 80 g of shelled almonds
  • 120 g of shelled walnuts
  • 1 teaspoon of salt
  • about 200 ml of your best extra virgin olive oil.


  • Soak almonds and walnuts in water for a few hours.
  • Wash basil leaves and pat them dry.
  • Drain the nuts and add them into a blender jug. Add basil leaves, salt and blend until smooth. Add the olive oil little by little until it has been incorporated.
  • Spoon into small jars, cover with olive oil and keep in the fridge for a week or in the freezer for longer.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!