pesto 4

homemade pesto

Last Sunday, I prepared pesto using the Nutribullet in two goes. I harvested a bowlful of basil and half a bowl of parsley that grow thick and wild in the herb garden. Since the Nutriibullet is small, I split the ingredients into two and blended the first batch. After the first set of ingredients had been blended, I repeated the procedure with the second set of ingredients. This worked just fine.  The pesto easily filled up 3/4 of a bottle. 

homemade pesto


One bowl of basil

Half bowl of parsley

4 cloves of garlic

3/4 cup pine nuts

a handful of raw unsalted cashews

3/4 cup Parmigiano-Reggiano cheese, grated

extra virgin olive oil


  1. Grate cheese and set aside.
  2. Blend basil, parsley, garlic, pine nuts and cashews in Nutribullet. 
  3. Add olive oil every now and then, until all the ingredients turn into paste. 
  4. If paste is thick, dilute it further with more olive oil until it reaches desired consistency. 
  5. Transfer paste from Nutribullet capsule into a sterilized bottle.
  6. Store in fridge and use pesto when required. 

homemade pesto

Pesto is great for slathering on wraps and sandwiches as it adds depth to the taste. It can also be used as pasta base or as a dip.  

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