We totally think our pesto is the besto! haha

Pesto is such a versatile sauce/condiment that you can add to so many things such as:

  • Pasta
  • Sandwiches
  • Use as a dip
  • Dollop over roasted veggies
  • Dollop over pizza toppings or on pizza base as the sauce
  • Spread over meat

The possibilities really are endless.  It’s also really nutritious given the amount of leafy greens in it.

Make sure you get yourself a good quality additive-free parmesan cheese.  It’s always best to get the block cheese and cut it up or grate it yourself.  Pre-packed grated cheese can quite often have anti-caking agent (460) on it which is that white powdery residue on the grated cheese which you really want to avoid.

Related ingredient:  doTERRA Basil essential oil

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think.

Jo and Tracey x

February 25, 2019
  • 5m
  • 5m


  • 80 g parmesan cheese
  • 2 garlic cloves
  • 40 g pine nuts
  • 10 g basil leaves
  • 60 g baby spinach
  • 100 g olive oil
  • 1 drop doTERRA Basil essential oil (purchase from link above)
  • Pinch of salt


Thermal Cooking Method

  1. Chop parmesan cheese into cubes and add to thermie and blitz 20 secs/speed 9.
  2. Add all other ingredients in order listed and chop 20 secs/speed 7.
  3. Scrape sides and chop again if needed (speed 7).

Traditional Cooking Method

  1. Grate parmesan cheese.
  2. Add all other ingredients into a food processer and blend until well chopped and incorporated.
  • Lots