Searching for your villa
Search live availability

TN&M in the Kitchen: Fresh Basil Pesto

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Fresh Basil Pesto  

Makes 6 jars - Cook in 5 minutes 


- 100g basil, fresh

- 40g pine nuts

- 60g pecorino 

- 150g Parmigiano-Reggiano

- 200g Extra-virgin olive oil  

- 2 garlic cloves

- Salt


Step 1

We will prepare the pesto in two batches, to avoid overheating. Place in a blender half the quantity of each ingredient: 50g of basil, one garlic clove, 100g of extra virgin olive oil, 30g of pecorino, 75g of Parmesan and 20g of pine nuts. Blend everything and salt to taste. Follow the same process with the remaining ingredients.

Step 2

You can either use this pesto immediately and make a delicious Pasta al Pesto. Otherwise place the pesto in jars, cover with olive oil and freeze. There is no need to vacuum seal the jars, as we risk cooking the pesto. Buon Appetito!

Can we help?

Please let us know your needs and requirements and a member of our experienced sales or concierge team will get back to you immediately.

Call us at +44 207 684 8884

> Send us an enquiry

> Send us an E-mail