For a 200 ml jar

Basil pesto made with rapeseed oil

Basil pesto is native to the Italian seaside town of Genoa. Even today, small street shops, pizzerias and cafés are decorated with basil pots and Pasta Genovese is served everywhere. Pesto is usually made with olive oil, but... this time we try rapeseed oil. Admittedly, it has a very nutty, mild taste. Different, but not in any way worse.
View recipe
a good bunch (1 pot from the store)
Crushed black pepper
1 teaspoon
Boiled chilled water
2–3 tablespoons
2 cloves (optional)
Cashew nuts
100 g
Grated hard cheese
100 g
Iecavnieks rapeseed oil
150 ml
Salt to taste
1 ēdamkarote
Juice of ½ lemon
  1. Before cooking, toast the nuts slightly in a frying pan.
  2. Separate the basil leaves from the stems and place in a blender jug. Add the rapeseed oil, lemon juice, toasted nuts, honey, salt, pepper and garlic cloves. Blend everything thoroughly.
  3. Add the cheese and water and blend again. If the blender is struggling, add a tablespoon of water.
  4. Taste and adjust the flavour by adding what seems to be lacking – salt, honey or lemon juice, as appropriate. 
  5. Store the pesto in the fridge.


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