Three basil pesto


YIELDS ½ CUP (120ml)

  • 1 bunch Lemon Basil
  • 1 bunch Italian Basil
  • 1 bunch Greek Basil
  • 2 tbsp pine nuts or walnuts
  • 2 large cloves garlic
  • 120ml extra-virgin olive oil
  • 45g freshly grated Parmesan



  1. Crush the garlic and salt with a pestle and mortar until it starts to form a paste, around 2 mins.
  2. Do the same with the basil leaves, nuts and cheese, adding it bit by bit until homogenous, about 5 mins.
  3. Drizzle in olive oil 1 tbsp at a time, pounding it until the mixture turns into a luxurious sauce.


Keep your leaves fresh in 2cm (1 inch) of water and plenty of light.


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