Basil Pesto Recipe

Brooke and I love basil pesto. We love how tasty and versatile it is – you can stir it through a pasta, use it as a pizza sauce, use it as an accompaniment to roast dishes – it’s a great all-rounder!  This simple basil pesto recipe is all those things and more.

While there is an abundance of different styles available in jars at the supermarket, basil pesto is simple to master at home. It requires no cooking, and has few ingredients. There are generally only five ingredients – basil, of course, pine nuts and garlic, plus olive oil and Parmesan cheese. This recipe uses a food processor to speed up the preparation time instead of the traditional method of pounding using a mortar and pestle.

Like everything in cooking it’s the quality of the ingredients is what makes a great pesto. We managed to get everything we needed from the Prahran Market.

If you are looking for some other savoury dips or spreads then check out our recipes for Sweet Potato Hummus or Simple Guacamole.

Basil Pesto Recipe IngredientsSimple basil pesto recipebasil pestoBasil Pesto Recipe

Healthy Simple Basil Pesto – Recipe Instructions

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Basil Pesto Recipe
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Basil pesto recipe made with only five ingredients - basil, pine nuts and garlic, plus olive oil and Parmesan cheese.
Recipe type: sauce
Cuisine: Italian
Serves: 6
  • 2 cups basil leaves
  • 2 garlic cloves
  • ¼ cup (45g) toasted pine nuts
  • ⅓ cup (35g) finely grated parmesan cheese
  • ½ cup (125ml) olive oil
  1. Place the basil, garlic, pine nuts and parmesan in the bowl of a food processor and process until finely chopped.
  2. While food processor is running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
  3. Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).


Easy Lemon Curd Recipe

The other week, Brooke and I had an amazing dinner at Clarke’s of North Beach. To finish off the night we were served an incredible deconstructed Lemon Meringue Pie and Lemon Pudding. The pie embodied everything there is to love about lemon desserts. The lemon filling was tangy, and the sweet meringue balanced the sharpness of the lemon beautifully. This delightful lemon dessert set the wheels of inspiration in motion for us to attempt making our own easy lemon curd recipe at home.

With an abundance of lemons we had at the house which had been given to us from some friends it was decided we must make lemon curd!

When making lemon curd (or any lemon dessert) always try and use home grown lemons. Yes, the ones in the shops look amazing, but they have nowhere near enough flavour! That’s the best piece of advice we have for anyone attempting to make their own lemon curd.

When thickening the curd, you want it to be thick enough to coat the back of the spoon or whisk. This super easy lemon curd recipe is something anyone can master at home.

If you are looking for something to go with your lemon curd on then try our cranberry and apricot hot cross buns.

Easy Lemon Curd Recipe Ingredients
Easy Lemon Curd Recipe Whisk
Easy Lemon Curd Recipe
Quick and Easy Lemon Curd Recipe

Easy Lemon Curd – Recipe Instructions

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Easy Lemon Curd Recipe
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When making Lemon curd (or any lemon dessert) always try and use home grown lemons. Yes, the ones in the shops look amazing, but they have nowhere near enough flavour!
Recipe type: Spread
Cuisine: British
Serves: 4
  • 2 eggs, plus 2 egg yolks
  • ¾ cup (165g) caster sugar
  • ⅓ cup (80g) chilled unsalted butter
  • Zest and juice of 2 lemons
  1. Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.
  2. Add the butter, juice and zest and whisk continuously until thickened.
  3. Strain through a sieve into a bowl or jar. The curd will continue to thicken as it cools. Lemon curd will keep for two weeks in the fridge when covered.
If you get little white bits in your butter, it is just the egg whites. Your lemon butter will still be fine, once you have strained it.