Basil Pesto

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“A traditional pesto uses pine nuts, however I use almonds because I always have them on hand. I also add Parmesan cheese to add move flavour. The amounts here are approximate, so adjust to your own taste. You may eat this immediately after assembling it by tossing it with hot pasta, however I find the flavour improves if left for an hour or so in the fridge before enjoying. I also like to mix it with tomatoes to make a quick bruschetta, mix it with mayo to put on sandwiches, rub it on chicken or salmon, or stir it into risotto for some extra flavour.”

Ingredients Nutrition


  1. 1. In a blender, combine all ingredients and pulse. Stream the olive oil into the bowl while the mixture is blending. If pieces are getting stuck and not going around the blades, more olive oil is required. The resulting consistency should not be too thick, but not runny either. If your pesto is too liquid, add a little more Parmesan or almonds to thicken it up.
  2. 2. Add more sugar or salt to your taste. If you find your basil is quite bitter, you might want to add a pinch more sugar to adjust this, however take care to use it sparingly.

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