JC's Traditional Pesto

There is an array of ways to use Basil Pesto. Add to any of your favourite savory meals for a fresh kick or check out JC’s tips below to improve your pesto game:
Pesto Butter
Pesto Meatballs
Pesto Salad
Pesto Chicken and Vegetables
Pesto Fritters
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
COURSEAppetizer, Side Dish, Snack
Servings 4 People


  • 1 Oven Tray Or Frypan
  • 1 Food Processor


  • 1 1/2 Cup Basil Leaves
  • 3/4 Cup Parmesan Shredded, or vegetarian hard cheese
  • 1/4 Cup JC's Premium New Zealand Pine Nuts Toasted
  • 2 Small Garlic Cloves Halved
  • 5 Tbsp. Olive Oil


  • To toast Pine Nuts: Preheat oven to 180℃, spread Pine Nuts over a baking tray and bake for 5 minutes; or lightly toast in a dry frypan over medium heat until lightly brown.
  • Process the basil, parmesan, pine nuts and garlic in a food processor until finely chopped.
  • With the motor running, gradually add the oil in a thin, steady stream until combined.


  • Swap out the Pine Nuts for JC’s CashewsWalnutsAlmondsPecansSunflower SeedsPistachio Kernels or Pepitas! Try the different flavours you get from swapping.
    • When using Pepitas or Pistachio Kernels, crush them beforehand to stop small chunks not grinding and mixing with the basil leaves.
  • Add some spinach, kale, or any other green leaves with the herbs.
  • Any leftover pesto can be stored in an airtight jar and refrigerated for up to one week or frozen for in the freezer for up to 3 months.
Keyword basil, pepita, pesto