Total Time
Prep 3 mins
Cook 5 mins

Found this recipe in a Cole's supermarket brochure. Sounded nice so posting here for safe keeping

Ingredients Nutrition


  1. In a food processor, pulse the pine nuts, garlic, salt and chilli flakes until finely chopped.
  2. Add the basil and parmesan and pulse about 10 times to chop the basil.
  3. With the motor running, gradually pour in the oil.
  4. Note: Make up to 1 month in advance. Store in fridge in a covered container with a layer of olive oil on top. Bring back to room temperature before using.
  5. Note: Cooking time is processing time in blender approximately.
Most Helpful

Wonderful!!! I toasted the pine nuts and other than that followed the recipe. We really enjoyed the red pepper flakes in the pesto. Definately a keeper. Used this in some cream sauce served over baked chicken and on top of some roasted tomatoes. Thank you for posting. Made for Aussie/NZ Swap #83.

mama smurf December 14, 2013

Aussie Swap #81: PERFECT! I used up the last of our basil in our garden to make this pesto and served this over some carrot vegetable penne - delicious!!!

Mom2Rose October 31, 2013