If you’ve always bought pesto you might be worried that it’s far too complicated for us mere mortals.
In fact, it is really easy to throw together. The great part is, it is one of those recipes where you can mix and match depending on what you have on hand.
If you’ve ever thought about growing your own herbs, why not try it. Being able to pick a handful of basil to use in your homemade pesto is truly satisfying.


  • One bunch of soft herbs (parsley, basil, oregano, sage, or a mixture)
  • 1/2 cup of nuts (walnuts, almonds, cashews, toasted pine nuts, or a mixture)
  • 1/3 cup grated Parmesan cheese
  • ½ garlic clove, peeled
  • 4 tbsp olive oil
  • Juice of 1/4 lemon
  • Salt and pepper to taste


  • Blend everything together in a food processor until at your desired consistency. Add more oil or a small splash of water if you need some extra moisture. If it’s too runny, add some more nuts.

Store it:

  • In the fridge, in a tub with a lid or in a bowl covered in plastic wrap. You can also freeze pesto in your ice cube trays, then store the cubes in a zip lock bag to use anytime.

And even if you don’t feel like whipping up a batch of pesto for yourself, grab your favourite brand and use it to prepare one of these tasty meals. Just search for the recipe name within the Challenge Hub.
healthy_eatingFood To Go: Zucchini, Pea and Feta Slice
Vegetarian Option: Pesto Roast Vegetable Salad
Family Favourite: Roast Beef With Pesto & Veggies
Fast Lunch: Chicken and Grilled Vegetable Toasted Sandwich
Tasty Breakfast: English Muffin with Pesto, Tomato and Cheese
What else? You can use pesto in so many ways.
Try it:

  • With cream cheese as a toasted sandwich
  • Dolloped on top of a jacket potato
  • Mixed with cottage cheese as a quick dip
  • Serve on top of some grilled chicken, fish or lamb
  • Pop a teaspoon of pesto on top of your pumpkin soup

healthy eating meal plans