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Wise Up to Waste Logo




  • 2-3 cloves of garlic
  • 1/3 cup pine nuts (can use other nuts such as walnuts if desirable)
  • 1/2 cup parmesan or nutritional yeast for vegan option
  • 2 handfuls of fresh basil
  • 1/2 cup of extra virgin
  • olive oil
  • 1 lime or lemon
  • Pinch of salt and pepper



  1. Peel the garlic
  2. Pick, and chop the basil and with the garlic pulse in the food processer
  3. Toast the pine nuts for a few minutes to add flavour (optional)
  4. Add the nuts (once cooled) and drizzle some olive oil
  5. Add the cheese and season with salt and black pepper
  6. Add the juice of a lime or lemon (optional)
  7. Blend the mixture in the food processer to taste and add more oil if consistency is too thick.
  8. Once fully mixed add the pesto to a jar for storage in the fridge (this will stay fresh for up to a week) or to freeze use an ice cube tray and store in a sealed container once frozen (this will stay fresh for up to 6 months).