Sonia's B&B Basil Pesto

7 Aug 2019 • Recipe

This recipe is a highly versatile pesto from Sonia. Use it with pasta, or drizzle over meat or veggies for an instant boost of flavour - the possibilities are endless!


  • 3 cups Salute Oliva EVOO (Extra Virgin Olive Oil)
  • 2 pots of B&B Basil – available to purchase at Bendigo Wholefoods, pick leaves off stalks
  • 4 cloves garlic, peeled and roughly chopped
  • ½ cup pinenuts, toasted until golden brown and cooled
  • ½ cup grated parmesan cheese
  • sea salt – Mt Zero is a good choice


  1. In a blender, blitz the garlic, pine nuts and cheese in the oil until smooth.
  2. Season with sea salt to taste.
  3. Add basil leaves and blitz until just pureed. The less you blitz, the greener your pesto will be.
  4. Store in fridge or freeze in ice cubes.

Notes: Alter this recipe depending on your preferences. Like it hot? Add more garlic. For a dairy free pesto omit the parmesan, or for a nut free pesto replace the pine nuts with sunflower seeds or get rid of them entirely. This is a guide recipe only, so play around with quantities according to your taste!

Submitted by Client Admin on Wed, 08/07/2019 - 12:43