World’s Best Pesto Recipe! (For Real) Posted on April 21, 2015December 19, 2025 By Becky For those of you who don’t know, Adam and I are getting married at the end of June, and one of the main reasons I am marrying this rather marvellous man, is the fact that his green pesto recipe is amazing, the tastiest I have ever tried! It beats even the best jar pestos hands down, and is just so so flavoursome. The children also love it, and it delicious simply with pasta, or in a sandwich or salad. The man has many talents, but this bright green, party-for-the-palate best pesto recipe is definitely high up on the list! Ingredients to make your green pesto 1/2 chopped clove of garlic 4 decent handfuls of fresh basil, minus tougher stalks 1 handful lightly toasted pine nuts 1 large handful grated Parmesan cheese Extra virgin olive oil 1 small squeeze of lemon juice Sea salt Ground black pepper Instructions Whizz the chopped garlic, basil leaves and salt and pepper in a food processor. Add the pine nuts to the mixture and whizz again. Empty into a bowl and add half the parmesan, before stirring in enough olive oil to bind everything together (don’t let it get too runny). Season again to taste, and then add the rest of the cheese, again, stirring in gently. Add more olive oil if necessary (consistency preference depending), and stir. Add a squeeze of lemon if you like (we find this gives it a nice ‘twang’!). Notes on making this amazing green pesto How long does this pesto last for? The pesto can be stored in air-tight tupperware in the fridge for up to a week. Is homemade pesto healthier than shop-bought pesto?Yes, homemade pesto is often healthier because you control the ingredients and therefore there are no added nasties! Jarred pesto can contain extra salt, preservatives, and cheaper oils, whereas homemade pesto like this uses fresh basil, quality olive oil, and real Parmesan! What nuts can I use in pesto instead of pine nuts?You can use cashews, walnuts, almonds, hazelnuts, or even cooking with pistachios instead of pine nuts, but personally I prefer the traditional pine nut approach! Each nut gives a slightly different flavour, so it can be fun to experiment, or to use a different nut if you perhaps have an allergy to a particular one. Can I make pesto without nuts?Definitely! If you do have a nut allergy, you can simply leave them out or replace with seeds like sunflower or pumpkin seeds. It still makes a delicious pesto. Is pesto suitable for vegetarians?Traditional Parmesan isn’t vegetarian as it contains animal rennet, but you can swap it for a vegetarian-friendly hard cheese or even a vegan alternative like nutritional yeast. What is the best pasta shape for pesto?Short, textured pasta like fusilli, trofie, or penne works best because the spirals and ridges hold onto the pesto sauce, but honestly, any pasta will do the trick! Can I make pesto with other herbs instead of basil?Yes! While basil is classic, you can make pesto with rocket (arugula), parsley, coriander (cilantro), or even spinach for a milder version. Why does my pesto taste bitter?Sometimes extra virgin olive oil can taste slightly bitter when blended. To fix this, use a milder olive oil or add a little more Parmesan and lemon juice to balance the flavour. Is pesto healthier than tomato sauce?It depends. Pesto is higher in healthy fats thanks to olive oil and nuts, while tomato sauce tends to be lower in calories but higher in natural sugars. If you liked this pesto recipe, take a look at some of my other food and recipe posts here! BeckyMeet the award-nominated UK lifestyle blogger behind Spirited Puddle Jumper – a mum of three living in South East London! Becky shares the real ups and downs of family life, parenting tips, and lifestyle inspiration, proving that being a mum doesn’t mean you stop being fun or having other interests! Follow along for honest insights into UK family life and opinions on a whole range of topics, from travel and food, to beauty reviews, home and DIY, business and health and wellness. Food
Food Easy Bacon and Cheddar Cheese Quiche (without cream) Posted on May 9, 2018August 21, 2025 One of the things that I’ve found quite relaxing to do on an evening lately is to ‘cook for fun’. By that I mean to cook some dishes, or try out some recipes, for things that can then be frozen, or for a family tea during that week. There’s something… Read More
Food Mary Berry Yorkshire Pudding Recipe Posted on June 13, 2026August 12, 2026 Key Takeaways Mary Berry’s classic Yorkshire pudding recipe uses 140g plain flour, 4 eggs and 200ml milk, with a pinch of salt The secret to a spectacular rise is smoking hot oil and a properly rested batter, at least 30 minutes Never open the oven door for the first 20… Read More
Baking Easy Vegetarian Sausage Rolls (Freezer-Friendly and Fussy-Eater Approved) Posted on July 29, 2026 If you’ve read my Mary Berry Sausage Rolls recipe, you’ll know how often sausage rolls turn up in this house. The trouble is, not everyone at my table eats meat, and I got fed up serving one child a slightly sad cheese or hummus sandwich while everyone else tucked into… Read More
Great reason to marry a man!! I love pesto and homemade is certainly far better than anything you can buy!! Reply
DEFINITELY a good reason 😉 I’m sure there must be a market for really, really good pesto, I’ve yet to try an amazing jar or pot one found in the supermarket… Reply
Becky, I can’t wait to make this World’s best pesto and serve it myself! I LOVE pesto 🙂 .:Marta:. Reply
I do too! I must get Adam to branch out and start trying some new ones, now he’s mastered the classic pesto! 😉 Reply
This looks absolutely incredible. Some of us are dairy free and one is garlic free and I would so love to make and eat this right now! #brilliantblogposts Reply