• 2 bunches parsley (I use flat leaf parsley)
  • 2 bunches basil
  • 2 tablespoons lemon juice
  • 30 grams raw unsalted cashews, roasted
  • 30 grams pine nuts, roasted
  • 20 grams parmesan cheese, grated
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, peeled
  • salt and pepper to taste

Author of this recipe

Frances Tolson

Frances Tolson

Amateur cook

I’ve been connected to vegetables my entire life. Some of my best childhood memories are working on my family’s vegetable farm, eating the freshest watermelons, hiding under cabbage leaves and... Read more

This fresh homemade pesto made with basil and parsley is easy to make. It's perefect as a dip or lightly tossed through a pasta dish or spiralised zucchini noodles. 

Total votes: 736


In a food processor, combine the parsley, basil and garlic.

Add the remaining ingredients and process again until the mixture forms a paste.

Serve and enjoy

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