R E C I P E | Summer Pesto

Posted by Kendall Palghat on

Elisha Kennedy is a freelance writer for broadsheet mediaWith an interest in fine jewellery, exquisite fashion and luxurious bedding, Elisha is the personification of 'cultivating the good life'. 

We asked her to share her favourite homemade recipe for summer...

Summer Pesto

Homemade pesto is one of my absolute favourite things to make. It is one hundred times tastier than the store bought versions and once you make your first batch, you’ll never look back. It is as easy as it is forgiving - you can give or take the quantities of ingredients and continue to blend, taste and experiment to your liking.

This recipe is perfect for summer cooking. I love the freshness that the mint brings as well as the subtle kick of the chilli. This pesto is wonderful slathered on bread or used as a paste when cooking seafood.



 2 large bunches of Basil leaves (I use sweet basil from the garden but any variety will do)

A handful of mint leaves

1 chilli, thinly sliced (chilli lovers feel free to up the dosage)

1 handful of shaved parmesan

1 handful of lightly toasted pine nuts

A glug of good quality olive oil

1 clove of garlic, minced

Half a lemon, squeezed

Sea salt

Black pepper


Wash all the herbs and lay on a tea towel for a minute or so to air. You don’t want the herbs to be soaking, damp is ideal.

Pile all the ingredients into a food processor or blender and pulse until you have a consistent paste. Taste test (always) and season to your liking. Pour into a jar and add a thin layer of olive oil to seal. The Pesto should last you a month when kept in the fridge and it tastes great on almost anything.