Homemade Pesto

Gluten Free | Dairy Free | Ketogenic Friendly

Nothing beats a fresh homemade pesto - fragrant, bold and satisfying flavours. You can use this recipe to create a pesto dip which can be added to a cheese or grazing board or I personally love using this pesto as a dressing on a salad or ontop of grilled chicken.

Serves 12


¼ cup pine nuts, toasted

½ cup spinach

½ - 1 cup fresh basil

1/3 fresh red chill

¼ cup parmesan

¼ cup olive oil

¼ cup garlic oil

Juice from ¼ lemon

Salt and pepper, to season


Place pine nuts in a pan on the stove. Toast using low heat until the pine nuts have turned a golden brown colour.

Chop spinach, basil and chilli roughly. You can use the stalks of the basil, they have plenty of flavour.

Place pine nuts, spinach, basil, chilli, parmesan, oils, lemon juice and salt and pepper in a pestle and mortar (or a blender if you don’t have a pestle and mortar).

Grind down the ingredients until you reach desired texture. Refer to notes for pesto consistency.

Pour the pesto into a glass jar, ready to be used as a dip or a condiment in other recipes.


For a thicker pesto:

I like a pesto with a little bit of crunch so I prefer to use a pestle and mortar over a blender as you can control the consistency / texture of it when grinding down the ingredients. If you do choose to use a blender, pulse the mixture for small increments rather than in one hit. This will help achieve a more chunky pesto.

For a thinner pesto:

Add an additional tablespoon on olive oil and blend / grind down ingredients for longer.

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