May 13, 2016

How To Make Pesto


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  • Prep Time: 5 Minutes

Never buy the store-bought crap again! Pesto is so ridiculously easy to make and this recipe allows you to call the hsots on what ingredients you use.

We chose to make this in a mortar and pestle because we like the rustic, chunky consistency it delivers but if you like a finer pesto make it in the food processor or for a coarser consistency feel free to chop all the ingredients by hand.

Try a few variations on this dish:

Replace the basil with coriander, parsley, kale or baby spinach. You could even do a combination of herbs and greens.

Replace the almonds with pretty much any nut. Pecans, walnuts, macadamias and pine nuts are all delicious. If you have a nut allergy you could try replacing the almonds with pumpkin seeds (pepitas).

Looking for a dairy-free alternative? Replace Parmesan with nutritional yeast flakes. They give a great cheesy flavour and are so good for you.

This pesto will keep in the fridge in a sealed jar or container for up to 2 weeks.



  • 1 clove garlic
  • 200 mls olive oil
  • sea salt flakes
  • 1 cup loose basil leaves
  • 1/2 cup almonds toasted
  • zest and juice of 1/2 a lemon
  • 1/2 cup of finely grated Parmesan cheese


  • In a mortar and pestle add garlic with a little olive oil and a pinch of salt push with pestle to break up until it forms a paste.
  • Add basil, a little bit of olive oil and a pinch of salt. Grind the basil with the pestle to break it down into a paste.
  • Add almonds. Break up a little with pestle. Add remaining ingredients and pound with pestle to get desired consistency of pesto.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.




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