Basil pesto and ricotta lasagna
3 from 2 votes

Basil pesto

Basil, garlic, pine nuts, cheese and extra virgin olive oil. The ingredients are simple, just a few tricks are enough to give you a bright green pesto.
Course Dressing for pasta
Cuisine Italian
Keyword basil, pesto
Prep Time 15 minutes
Total Time 15 minutes


  • 125 g (4 1/3 oz) basil leaves
  • 350 ml (1 1/2 cups) extra virgin olive oil
  • 1 clove garlic
  • 60 g (1/2 cup) pine nuts
  • 50 g (1/2 cup) Parmigiano Reggiano, grated
  • 50 g (1/2 cup) Pecorino Romano, grated
  • salt


  • Collect the pine nuts and the clove of garlic in a blender. Blend until you get fine crumbs, then add the quickly washed and dried basil leaves. Press them down and then cover them with extra virgin olive oil, so that all the leaves are submerged and not exposed to the air.
  • Process the ingredients in short intervals, as not to overheat the pesto.
  • When the pesto is homogeneous and smooth, transfer it into a bowl and stir in the grated Parmigiano Reggiano and the grated Pecorino Romano. Season with salt, if needed.
  • You can use the pesto immediately, or keep it in the fridge for a few days, well covered with a film of extra virgin olive oil.
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