Almond basil pesto

Discover a symphony of nutty richness and herbaceous delight – a quick and fresh flavour fusion perfect for elevating your mid-week meals.
Serves 250ml jar
Gluten Free, Plant-based friendly


  • 2 cups fresh basil leaves
  • 1-2 cloves garlic, peeled
  • ½ cup blanched whole Australian almonds
  • 80g grated pecorino cheese
  • 1 tsp sea salt flakes
  • ½ cup extra virgin olive oil


Place basil, garlic, almonds, cheese and salt in the bowl of a food processor; pulse until finely minced, scraping down the side of the bowl with a spatula as needed. With the food processor running, add oil through the shoot in a slow steady stream. Process until smooth and well combined.

Use immediately or store in the refrigerator in an airtight container. When storing, pack the pesto into jar/container, cover with a thin layer of olive oil and seal.

Storage tip – freeze prepared pesto in ice block cubes, when frozen store in a zip lock bag in the freezer for quick additions to meal preparations.