Homemade Basil Pesto - Nathalie Gleitman
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Homemade Basil Pesto

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by Nathalie
Step by step recipe - 5 Min
October 31, 2015


I’m obsessed with this basil pesto!

This pesto has the most incredible taste and also looks really beautiful. This is one of the easiest recipes and the best part is you can use it for so many dishes. You can enjoy it with some zucchini pasta or glutenfree pasta. I also love to use it as a spread for bread or a dip for crackers when I have friends over:). You can store it in the fridge for up to 3 days. This recipe is just too easy to buy a finished product! Sometimes, I add some kale to it, which makes it even more green and adds another layer of flavours. Soooo good!






Serves 2
Cooks in 5 Minutes
Difficulty Easy


75 gr fresh basil detached from the stem
6-8 macadamia nuts
2 tbsp olive oil
50 ml water
salt to taste


Mix all the ingredients in a mixer until smooth. If you want the pesto to be more fluid add more water or olive oil until it has the desired consistency.

  1. Martina

    Hi Nathalie, the original pesto genovese has pecorino in it, which is probably not high on lactose but because it is a ripened cheese high on histamine? right?
    What I like in the pesto is some rocket (mixed with basil). But I haven’t been able to find out if rocket is a problem or not (histamine-wise). Do you know? M

    • Nathalie

      Hi Martina,
      Yes, the problem with pecorino is that its high histamine. Regarding rocket, I have no problem with it so it might be worth trying:)


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